No, if you are going to pan-fry gnocchi, there is no need to boil beforehand. If you do, the gnocchi will take on water and make it harder to gain a golden exterior (but you can do it if you would rather a softer bite). For this recipe, simply fry the gnocchi for 5-6 minutes in olive oil in a pan over medium-high. This recipe only requires boiling if you’d rather it that way. Both techniques achieve different results. Boiling gnocchi turns them into pillowy small bites, they should be fluffy and light. It makes for a smoother and more typical bowl of ‘pasta’. Pan-frying gnocchi crisps them up so it adds a bit more bite to your dish. They can also look a bit more visually appealing in this way as they have that golden allure! Homemade gnocchi tends to be even more pillowy than shop-brought, so pan-frying them gives you the best of both worlds.