Skillet Gnocchi with Marinara Sauce — Crispy Outside, Pillowy Inside

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

Most people boil their gnocchi. This recipe pan-sears them first — and it changes everything. A quick sear in a hot skillet creates a golden, slightly crispy crust on the outside while keeping the inside soft and pillowy. Then they go into the marinara to finish, absorbing all that bright, rich tomato flavor. The result is a dish with texture and depth that boiled gnocchi simply can't match.

Albanese's Finest Original Marinara — authentic Italian gourmet pasta sauce with no added sugar — is the sauce that makes this dish extraordinary. The natural brightness of the tomatoes plays against the starchy, buttery gnocchi in a way that's clean, vibrant, and deeply satisfying.

• 1 lb potato gnocchi (shelf-stable or refrigerated)
• 1 jar Albanese's Finest Original Marinara (24 oz)
• 3 cloves garlic, thinly sliced
• 3 tbsp olive oil, divided
• ¼ tsp crushed red pepper flakes
• Fresh basil
• Freshly grated Parmigiano-Reggiano
• Kosher salt & cracked black pepper

Step 1 — Pan-sear the gnocchi. Heat 2 tbsp olive oil in a wide skillet over medium-high heat. Add gnocchi in a single layer — don't crowd them. Cook without stirring for 3–4 minutes until golden and crispy on the bottom. Toss and cook another 2 minutes. Remove and set aside.

Step 2 — Build the sauce. Reduce heat to medium. Add remaining olive oil, garlic, and red pepper flakes. Cook 90 seconds until golden and fragrant. Pour in the marinara. Simmer 5–6 minutes.

Step 3 — Finish the gnocchi in the sauce. Return the seared gnocchi to the pan. Toss gently to coat. Cook 2 minutes more — just long enough for the gnocchi to absorb some of the sauce.

Step 4 — Serve immediately. Plate and top with torn fresh basil and Parmigiano-Reggiano.

Don't boil the gnocchi first. The whole point of this recipe is the sear. If you boil them first, they'll be too wet to sear properly.

Don't move them during the sear. Let the gnocchi sit undisturbed for 3–4 minutes. Moving them prevents the crust from forming.

Work in batches if needed. Crowding the pan drops the temperature and steams the gnocchi instead of searing them. Work in batches if your skillet isn't large enough.

Variations

Skillet Gnocchi Marinara with Spinach: Add 2 cups of baby spinach to the sauce in the last 2 minutes of simmering.

Skillet Gnocchi Marinara with Mozzarella: Add torn fresh mozzarella to the pan in the last minute and let it melt into the sauce.

Gnocchi Vodka Sauce: Prefer a creamy version? See our Pillowy Gnocchi in Vodka Mascarpone Sauce recipe.

About the Sauce

Albanese's Finest Original Marinara is made with no added sugar — which means the natural sweetness of the tomatoes comes through clean against the starchy, buttery gnocchi. It's the authentic Italian gourmet pasta sauce that makes skillet gnocchi taste like a restaurant dish.

No added sugar. Small-batch. Founder-made.

Shop Original Marinara →

Related recipes: Pillowy Gnocchi in Vodka Mascarpone Sauce · Classic Spaghetti Marinara · Easy Penne Marinara