This crispy lemon parmesan gnocchi is the kind of snack you start picking at straight from the pan. Golden pan fried gnocchi tossed with butter, garlic, parmesan and fresh lemon zest. It is quick, cheesy and perfect with a cold drink at the end of the day. Serve it with a quick garlic aioli for the ultimate easy entertaining snack.
What is crispy lemon parmesan gnocchi?
Crispy lemon parmesan gnocchi is an easy appetiser made by pan frying store-bought gnocchi until golden and crunchy, then tossing it through butter, garlic, parmesan and fresh lemon zest. The outside turns crispy while the middle stays soft and fluffy. Served with a quick garlic aioli for dipping, it is the perfect snack for entertaining, drinks with friends or easy weekend grazing.
Why you’ll love this recipe
- Ready in under 20 minutes
- No boiling required
- Uses simple pantry ingredients
- Crispy on the outside and soft in the middle
- Perfect for entertaining or drinks with friends
- Easy to customise with herbs, chilli or extra cheese
- The garlic aioli makes it even more addictive
- Feels fancy while taking minimal effort
Ingredients needed
GNOCCHI
- Store-bought refrigerated or shelf stable gnocchi – Pre-made store-bought gnocchi works best for getting those crispy golden edges without needing to boil first. I used Casa Della Maria’s Potato Gnocchi which can be found in the refrigerated section at Woolies. Coles also has similar brands available.
- Olive oil and butter – The olive oil helps the gnocchi crisp up while the butter adds rich flavour.
- Garlic and lemon zest – Garlic adds savoury flavour while the lemon brightens everything up and cuts through the richness.
- Parmesan – Adds salty, cheesy flavour and melts beautifully over the hot gnocchi.
- Fresh basil and cracked black pepper – Fresh basil adds colour and freshness while black pepper finishes the dish.
AIOLI
- Whole egg mayonnaise, garlic and lemon juice – Creates a quick creamy dipping sauce with plenty of flavour.
- Salt and pepper – Balances and seasons the aioli.
How to make crispy lemon parmesan gnocchi
- Add the mayonnaise, garlic, lemon juice, salt and pepper to a small bowl. Stir until smooth and set aside.
- Heat the olive oil and butter in a large frying pan over medium high heat until the butter is melted and bubbling.
- Add the gnocchi in a single layer. Cook for 8 to 10 minutes, stirring occasionally, until golden and crispy on all sides.
- Add the garlic and cook for 1 minute until fragrant.
- Remove the pan from the heat and toss through the parmesan, lemon zest and cracked black pepper until evenly coated.
- Scatter over the fresh basil and serve immediately with the garlic aioli on the side.
Top tips
- Use store-bought refrigerated or shelf stable gnocchi for the crispiest result.
- Do not overcrowd the pan or the gnocchi will steam instead of crisp.
- Stir occasionally rather than constantly so golden edges can form.
- Add the garlic near the end of cooking so it does not burn.
- Finely grate the parmesan so it melts evenly over the hot gnocchi.
- Serve straight away while the gnocchi is hot and crispy.
Serving suggestions for crispy lemon parmesan gnocchi
Serve this crispy gnocchi straight from the pan with the garlic aioli on the side for dipping. It makes the perfect addition to an easy entertaining spread alongside my Baked Brie with Chilli Jam, 5 Minute Bruschetta Salad or Creamy Spinach Dip.
For something a little more substantial, pair it with my Easy Spinach and Ricotta Ravioli or Brown Butter and Roasted Garlic Bread. It also fits perfectly onto a grazing table with Mini Prosciutto and Pesto Croissants, cheeses, olives and a cold glass of wine.
Storage
FRIDGE
Store leftover gnocchi in an airtight container in the fridge for up to 2 days. Store the garlic aioli separately.
REHEAT
Reheat the gnocchi in a frying pan or air fryer until hot and crispy again.
FREEZER
Not recommended as the gnocchi loses its crispy texture once thawed.
Frequently asked questions
Do I need to boil the gnocchi first?
No. Pre-made store bought gnocchi cooks perfectly straight in the frying pan and gets much crispier this way.
What type of gnocchi works best?
Store-bought refrigerated or shelf stable gnocchi works best because it holds its shape and crisps up beautifully in the pan.
Can I make crispy gnocchi in the air fryer?
Yes. Air fry the gnocchi at 200C until golden and crispy, then toss through the butter, garlic, parmesan and lemon zest.
Can I use store bought aioli?
Absolutely. Store bought aioli works perfectly if you want to save time.
What herbs work best with crispy gnocchi?
Basil, parsley, thyme and oregano all work well. Dried herbs also work if fresh herbs are unavailable.
Can I add extra toppings?
Yes. Crispy bacon, chilli flakes, extra parmesan or toasted pine nuts all work well with these flavours.
What else can I serve with crispy gnocchi?
This crispy gnocchi also works well with pesto, basil mayo, whipped feta, warm marinara or even hot honey for dipping or drizzling. You can keep it simple with lemon wedges and extra parmesan or turn it into part of a bigger grazing spread with dips, cheeses and cured meats.
This crispy lemon parmesan gnocchi is one of those easy recipes you end up making on repeat. Crispy, cheesy and perfect with drinks, it is guaranteed to disappear fast. If you make it, leave a comment below and let me know what dips or extras you served it with.
More easy entertaining recipes you may love
- Baked Brie with Chilli Jam
- French Onion Sausage Rolls with Caramelised Onions
- Cheese and Bacon Crescent
- Creamy Garlic Labne Dip
Crispy Lemon Parmesan Gnocchi with Garlic Aioli
Ingredients
- 400g packet store-bought refrigerated gnocchi
- 1 tablespoon olive oil
- 20g butter
- 2 cloves garlic, crushed or grated
- Zest of 1 lemon
- ⅓ – ½ cup finely grated parmesan cheese
- Sea Salt and cracked black pepper, to taste
- Small handful fresh basil leaves, torn
garlic aioli
- ½ cup whole egg mayonnaise
- 1 clove garlic, finely grated
- 1 teaspoon lemon juice
- Salt and pepper, to taste
to serve
- Lemon wedges
Instructions
- Combine the mayonnaise, garlic, lemon juice, salt and pepper in a small bowl. Stir until smooth and set aside.
- Heat the olive oil and butter in a large frying pan over medium high heat.
- Add the gnocchi and cook for 8 to 10 minutes, stirring occasionally, until golden and crispy on all sides.
- Add the garlic and cook for 1 minute until fragrant.
- Remove the pan from the heat and toss through the lemon zest, parmesan, salt and cracked black pepper until evenly coated.
- Scatter over the fresh basil and serve immediately with the garlic aioli. Garnish with lemon wedges.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml. - NO NEED TO BOIL FIRST
Store-bought refrigerated gnocchi crisps up beautifully straight in the frying pan. - USE A LARGE PAN
Giving the gnocchi space helps it turn golden and crispy instead of steaming. - BEST SERVED FRESH
The gnocchi is crispiest straight after cooking.
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