Name: Crispy Pan-Fried Gnocchi with Toasted Panko
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 tablespoon butter; 1/4 cup panko bread crumbs; 1 tblstablespoon grated Parmesan cheese; 1 package (16 ounces) shelf-stable gnocchi; 1 cup RAGU® KETTLE COOKED Tomato Basil Sauce; 2 tablespoons small basil leaves

Crispy Pan-Fried Gnocchi with Toasted Panko

Prep Time

15 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

1 tablespoon olive oil, divided
1 tablespoon butter
1/4 cup panko bread crumbs
1 tblstablespoon grated Parmesan cheese
1 package (16 ounces) shelf-stable gnocchi
1 cup RAGU® KETTLE COOKED Tomato Basil Sauce
2 tablespoons small basil leaves

Prep Time

15 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

1 tablespoon olive oil, divided
1 tablespoon butter
1/4 cup panko bread crumbs
1 tblstablespoon grated Parmesan cheese
1 package (16 ounces) shelf-stable gnocchi
1 cup RAGU® KETTLE COOKED Tomato Basil Sauce
2 tablespoons small basil leaves

Instructions

Heat 1 teaspoon oil in large nonstick skillet on medium heat. Add bread crumbs to pan.Cook 2-3 min. or until deep golden brown, stirring constantly. Transfer to small bowl; stirin Parmesan.
Heat remaining oil and butter in same skillet on medium heat until melted. Add gnocchito pan; arrange in single layer. Cook 5-6 min. undisturbed, until bottoms are deepgolden brown. Transfer half the gnocchi to serving platter. Add sauce to remaininggnocchi in pan; toss gently until heated through.
Spoon sauced gnocchi onto platter. Serve immediately, sprinkled with bread crumbsand basil.

Recipe Notes

Tips:

Shelf-stable gnocchi is sold in the dry pasta aisle of the grocery store.

Substitute Italian-style panko for an extra boost of flavor in the crunchy topping

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