Crispy Pan-Fried Gnocchi with Cherry Tomatoes, Zucchini, and Feta
Source: Cook’s Illustrated magazine, Sept/Oct 2025 issue
Serves 4
Ingredients
1 pound shelf-stable gnocchi
6 T extra virgin olive oil, plus extra for serving
1 small onion
6 garlic cloves, minced
1 pound cherry tomatoes
1 zucchini, 8 oz, quartered lengthwise and cut 1/2” thick
1 green bell pepper stemmed, seeded, cut into 1” pieces
1 1/2 tsp table salt
1 tsp pepper
1 tsp oregano
1 1/2 oz feta, crumbled (1/2 C)
Chopped fresh mint or basil
Directions
Separate gnocchi and spread in a single layer in 12” nonstick skillet. Drizzle oil evenly over gnocchi. Place skillet over med high heat and cook, without moving gnocchi, until well browned on one side, 5-8 minutes. Stir and continue to cook until the second side of most pieces is lightly crisp, 1-2 min. more. Using a slotted spoon, transfer the gnocchi to a large plate leaving the oil in the skillet.
Reduce the heat to medium. Add onions and cook until they start to soften, about 3 min. Stir in garlic and cook til fragrant, about 30 seconds. Stir in tomatoes, zucchini, pepper, salt, bell pepper, and oregano. Cover and cook, stirring occasionally, until most tomatoes have burst and zucchini and peppers are just tender, 6-8 min.
Uncover and continue to cook, pressing tomatoes with the back of a spoon to make sure the have burst, until juices are thickened and mixture is cohesive, 1-2 min. Off heat, stir in gnocchi.
Garnish with feta and herbs. Drizzle with oil.
Note
This is a lot of pepper!! Use less if you don’t want your mouth to burn.
When cooking the gnocchi it is difficult to turn them quickly so don’t worry.
More feta is nice.
