UntrainedChef
Gnocchi with Strawberry Sauce - pasta, vegetarian recipe

Gnocchi with Strawberry Sauce

15 min
2 portions

Sweet and savory combo that works surprisingly well — crispy pan-fried gnocchi with a glossy strawberry sauce.

Instructions

  1. 1

    Make the sauce by mixing jam, water and lemon juice in a small pot. Heat on medium while stirring until the sauce is smooth and glossy. Keep warm.

  2. 2

    Cook gnocchi in lightly salted water for 2-3 minutes until they float up. Drain.

  3. 3

    Melt butter in a frying pan on high heat. Fry the gnocchi for 2-3 minutes until golden and lightly crispy.

  4. 4

    Pour sauce over the gnocchi and sprinkle powdered sugar on top.

Per average serving

304
Calories
kcal
4.5
Protein
g
61.1
Carbs
g
5.2
Fat
g
2.7g
Fiber
21.7g
Sugar
488mg
Sodium

Tips from the kitchen

  • Get the sauce going first and keep it on low. It thickens as it sits, so if it gets too sticky just stir in a splash more water.
  • Dry the gnocchi well after draining. Wet gnocchi steam in the pan instead of crisping, and you won't get that golden edge.
  • Don't crowd the pan. If your gnocchi are piled on top of each other they go soft. Fry in two batches if you need to.
  • High heat and don't stir too much. Let one side sit and color before you toss them, otherwise nothing browns.
  • Sprinkle the powdered sugar right before serving. It melts into the warm sauce fast, so do it at the table if you can.

Ways to vary it

  • Swap the strawberry jam for raspberry or cherry if that's what you have open in the fridge. The lemon juice keeps it from going too sweet either way.
  • A few torn fresh basil leaves over the top play nicely with the strawberry, if you want a herby note.
  • For a bit of crunch, scatter some toasted chopped almonds or hazelnuts over the gnocchi before the sauce goes on.

Storage & leftovers

Best eaten right away while the gnocchi are crisp. Leftovers keep in the fridge for up to 2 days but the gnocchi go soft. Reheat in a hot pan with a little butter to bring back some crisp rather than the microwave. I wouldn't freeze this one.

What to serve with it

Works as a light dessert on its own, or after a savory pasta dinner. A small scoop of vanilla ice cream on the side leans it fully sweet.

UC
By Untrained ChefPublished 25 March 2026 · Updated 11 July 2026

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