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Crispy lemon parmesan gnocchi served in a speckled ceramic bowl on a rustic wooden board over a white timber background.

Crispy Lemon Parmesan Gnocchi with Garlic Aioli

Golden crispy gnocchi tossed with butter, garlic, parmesan and lemon zest, served with a quick creamy garlic aioli for dipping.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Course: Appetiser, Finger Food, Snack
Cuisine: Italian-inspired
Keyword: crispy gnocchi, easy entertaining recipe, pan fried gnocchi, parmesan gnocchi
Servings: 2 to 4
Author: Kate Brodhurst

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

  1. MEASUREMENTS
    We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml.
  2. NO NEED TO BOIL FIRST
    Store-bought refrigerated gnocchi crisps up beautifully straight in the frying pan.
  3. USE A LARGE PAN
    Giving the gnocchi space helps it turn golden and crispy instead of steaming.
  4. BEST SERVED FRESH
    The gnocchi is crispiest straight after cooking.