Garlic Butter Gnocchi is a fast, no-fuss skillet dinner with golden gnocchi tossed in plenty of garlic and herbs that tastes way fancier than the effort involved. It's rich, buttery and downright addictive, yet still easy enough to pull off on a busy weeknight.

I'm all about a weeknight dinner that feels a little special without any extra work, and this garlic butter gnocchi is exactly that.

You get those golden, crisp edges on the gnocchi with hardly any effort, then the butter, garlic and herbs step in and make the whole pan smell incredible.

It's just the kind of meal that makes you feel like you cooked, even though it all comes together very quickly.

Why you'll love these garlic butter gnocchi

It uses pantry-friendly gnocchi, so you can pull this together even when the fridge is looking a little bare.
Everything cooks in one skillet, which means less cleanup and more time actually enjoying dinner.
It's buttery, garlicky and a little herby, which is just my dream combination!

What you'll need

Gnocchi - I use the shelf-stable kind you can keep in the pantry. Unlike fresh gnocchi, it fries up beautifully and helps you get those delicious golden edges.

Olive oil - You only need a splash to get the gnocchi sizzling.

Butter - This is the base of the sauce, so use one you like. It's what makes the sauce taste as rich as you'd get in a restaurant!

Garlic - Fresh garlic is really worth it here. It softens in the butter and gives the whole dish that amazingly cozy smell.

Herbs - I use a mix of fresh thyme and rosemary in this recipe. If you only have dried herbs, use about a third as much.

Parmesan - This goes in right at the end, so it melts just enough to coat everything. Freshly grated is always best!

Pro tip

If the Parmesan starts clumping, pull the pan off the heat for a sec to allow it to melt smoothly.

How to make garlic butter gnocchi

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Heat the olive oil in a large skillet over medium heat, then add the gnocchi and cook for about 7 to 8 minutes until they're golden and a little crisp. Scoop them out and set them aside.

Garlic Butter Gnocchi making instructions

Drop the heat, add the butter, and let it melt before stirring in the garlic, thyme, and rosemary.

Add the gnocchi back in and toss to coat, then sprinkle in the Parmesan. Season with salt and pepper and serve warm.

Substitutions and variations

If you don't have thyme or rosemary, parsley, basil or even a pinch of dried Italian seasoning will still give you good flavor.
You can bulk up this dish by adding spinach, peas, cherry tomatoes or sautéed mushrooms.
Stir in a splash of cream at the end for a super rich sauce.

Helpful tips for the best garlic butter gnocchi

I always let the gnocchi sit for a minute before stirring them for the first time; that's how you get those crispy, golden spots.
Medium heat is your friend for this recipe. If you go too hot, the gnocchi burn before it crisps, and if it's too low, they won't get that nice color.
Serve this dish right away. Gnocchi are at their best when they're hot, buttery, and still a little crisp around the edges.

Leftovers and storage

Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. The gnocchi will soften a bit, but it still reheats nicely.
I usually warm it in a skillet over medium-low heat with a tiny splash of water to loosen the sauce, or in the microwave in short bursts so it doesn't dry out.
Freezing isn't great for this one because cooked gnocchi tends to turn mushy once thawed.

More cozy dinner recipes

If you've tried this garlic butter gnocchi recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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