If time is of the essence, skip the temptation to simply reheat the gnocchi in simmering water. There’s a better option — just sauté the dumplings in a little butter or olive oil.
Be sure the gnocchi are cold. If cold, they’re less likely to stick to the skillet, making them easier to sauté. Pop them in the fridge for an hour.
Use a nonstick skillet. Gnocchi are notorious for sticking to the skillet’s surface and leaving their crispy sautéed coating behind. A nonstick skillet increases your chances of enjoying the fruits of your sautéing labors.
For more flavor, toss the gnocchi with a little Parmesan cheese and fresh herbs while still warm.
Sauté literally means “to jump” in French. Flip the gnocchi in the pan by pushing the pan away.
Now, quickly pull the pan back to you, or just gently stir the dumplings frequently, instead.