Garlic Butter Gnocchi

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.

5 from 1 vote

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Course: Pasta

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 349kcal

Author: Alice | Mighty Spatula

Ingredients

▢ 1 tablespoon olive oil
▢ 1 pound shelf-stable gnocchi
▢ 4 tablespoons butter
▢ 3 cloves minced garlic
▢ 1 tablespoon fresh thyme finely chopped
▢ 1 teaspoon fresh rosemary finely chopped
▢ ⅓ cup Parmesan grated
▢ Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large skillet over medium heat. Add the gnocchi and cook for about 7 to 8 minutes, stirring now and then, until they’re golden and lightly crisp on the outside. Remove the gnocchi from the pan and set aside.
1 tablespoon olive oil
1 pound shelf-stable gnocchi
Lower the heat and add the butter. Once it melts, stir in the garlic, thyme, and rosemary. Cook for 1 to 2 minutes, just until the garlic smells fragrant and the herbs soften a bit. Keep the heat gentle so the garlic doesn’t brown.
4 tablespoons butter
3 cloves minced garlic
1 tablespoon fresh thyme
1 teaspoon fresh rosemary
Return the gnocchi to the pan and toss until well covered in butter. Sprinkle in the Parmesan and toss until it melts slightly and coats the gnocchi.
⅓ cup Parmesan
Season with salt and a few grinds of black pepper. Serve immediately, with some extra freshly grated parmesan on top if you like.
Salt and freshly ground black pepper to taste

Video

Notes

Let the gnocchi get some color before stirring too much. That light browning is what gives them a crisp outside and keeps them from going mushy.
Keep the heat low once the garlic goes in. It only needs a minute to soften, and gentle heat keeps it from turning bitter.

Nutrition