Crispy Pan-Fried Gnocchi with Toasted Panko

  • 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
  1. 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.
  2. 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.
  3. Spoon sauced gnocchi onto platter. Serve immediately, sprinkled with bread crumbsand basil.


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