Golden, rich, and done in 15 minutes
Why You’ll Love This
Some meals taste like you tried really hard. Others taste like you didn’t—and still nailed it. This is the latter.
Frozen gnocchi is pan-fried in browned butter until the edges are crisp but the center stays soft and pillowy. In the final few minutes, zucchini slices slip into the skillet and wilt into something silky and faintly sweet. A hit of lemon zest wakes it all up. It’s indulgent but not heavy. Fast but not boring. And it’s ready before you’ve finished doomscrolling the group chat.
Ingredients You Probably Already Have
This is one of those back-pocket dinners that asks very little of you. The ingredients are flexible and pantry-friendly:
- Frozen gnocchi (no boiling required)
- Salted butter
- Olive oil
- One zucchini
- Lemon zest
- Optional but excellent: chili flakes, shaved parmesan, fresh herbs
Can You Really Fry Frozen Gnocchi?
Yes. And you should. Boiling frozen gnocchi can leave it mushy or sad. But drop it straight into hot butter and oil, and it transforms into something golden and deeply satisfying- like crisp-edged dumplings with a tender interior.
Let’s Talk About Zucchini
This recipe is a brilliant use for that zucchini that’s been hanging out in your fridge, judging you. Sliced into coins and cooked quickly, it softens just enough to complement the gnocchi but still holds its shape. It’s not watery or bland- it’s buttery and slightly sweet, with caramelized edges if you leave it alone for a minute.
A Word on Burnt Butter (Don’t Be Scared)
“Burnt butter” here is a nod to the nutty, amber depth of browned butter. You’re looking for that moment when the butter foams, smells toasted, and turns golden. It’s what gives the dish its almost-chef-y flavor without adding anything fancy.
The 15-Minute Method
- Heat olive oil and butter in a large skillet over medium heat until the butter browns and smells nutty.
- Add frozen gnocchi in a single layer. Cook undisturbed for 2–3 minutes to build a golden crust, then toss for even browning (about 7–8 minutes total).
- Push gnocchi to one side, add sliced zucchini. Cook 1–2 minutes until wilted and glossy.
- Toss together, remove from heat, and finish with lemon zest, salt, pepper, and any extra toppings.
Make It Your Own
- Protein: Add a handful of chopped pancetta or top with a poached egg.
- Cheese: Parmesan, pecorino, or even a crumble of feta works well here.
- Heat: Chili flakes or a pinch of smoked paprika will add some kick.
Serving Vibe
Serve this in a shallow bowl with a chilled glass of white wine and a piece of torn sourdough for swiping the buttery remnants. If you’re feeding a toddler, set a few gnocchi aside before the chili flakes go in and let them eat with their fingers. Everyone wins.
Storage Tips
This dish is best eaten fresh, but leftovers reheat surprisingly well in a hot pan or air fryer. The gnocchi will crisp back up with minimal effort.
Burnt Butter Gnocchi with Zucchini
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 1 16 oz / 500g package frozen gnocchi (do not thaw)
- 1 small zucchini thinly sliced into rounds
- Zest of 1 lemon
- Salt and pepper to taste
- Optional: chili flakes shaved parmesan, or fresh herbs for garnish
Instructions
- Heat olive oil and butter in a large nonstick or stainless skillet over medium heat until the butter begins to brown and smell nutty.
- Add the frozen gnocchi in a single layer. Cook undisturbed for 2–3 minutes to develop a golden crust, then toss occasionally for even browning (about 7–8 minutes total).
- Push the gnocchi to one side of the pan and add the zucchini. Sauté for 1–2 minutes until softened and just wilted.
- Toss everything together, then remove from heat. Add lemon zest, salt, pepper, and any optional toppings.
- Serve immediately — ideally in a shallow bowl, like you’re pretending to eat outside on a Tuscan balcony.
Notes
• Zucchini Swap: Summer squash or thin green beans also work beautifully.
• Apéro Pairing: Try this with a crisp white wine and some marinated olives on the side.