Gnocchi is a way of life here on WGC. Especially recently since mom life started. It’s one of those meals that comes together in less than 10 minutes and can anyone really say no to that? NOPE. Bring on the Crispy Cheesy Gnocchi.
Here’s the deal with this crispy gnocchi. I know many of you have tried to make it by boiling and then crisping up in oil or butter…. But here’s the thing. If you want that nice crispy finish, you can’t boil it. It needs to go straight into the hot oil/butter right out of the Delallo container and THAT is how you make it crispy. No boiling water needed. The gnocchi will have a little bit more of an al dente bite to it when you eat it, but it’s perfection! I promise you’ll be obsessed.
You guys know I’ve been obsessed with ordering all the Italian things from Delallo the last few years. At the beginning of the pandemic, I did a MASSIVE order and stocked up on all my favorite things and I’ve been refreshing my pantry ever since. My pantry is the definition of stocked when it comes to pasta, olives, olive oil, gnocchi, risotto and condiments. Delallo has all sorts of goodies that would be great additions to your pantry - but their gnocchi is particularly awesome! Some store-bought gnocchi can be gummy… but not this one! It’s truly perfection. Snag a few boxes and you’re never more than 10 minutes away from a perfect Crispy Cheesy Gnocchi dinner
Crispy Cheesy Gnocchi
- 4 tablespoons butter
- 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
- 1 pound DeLallo Potato Gnocchi
- ½ teaspoon kosher salt
- 1 shallot, minced
- 6 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ cup freshly grated parmesan
- fresh basil to garnish
- Melt the butter and olive oil in a large skillet. Add shallot, garlic and red pepper flakes to the skillet and heat until fragrant, about 30 seconds. Using a slotted spoon, remove as much of the shallot / garlic from the skillet and set aside (we will add it back later). Leave the infused butter and olive oil in the pan.
- Add gnocchi to the pan and cook on high, stirring frequently for about 5-6 minutes. Flip the gnocchi evenly in the pan for crisp texture on all sides.
- Add the shallot and garlic back to the pan, sprinkle half the parmesan and give a quick stir to coat well. Remove the garlic butter parmesan gnocchi from the pan and serve with remaining grated parmesan and fresh basil.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
** This post is brought to you by Delallo. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
This was so easy and so fast and sooo good! We added lots of black pepper. None of that gummy texture gnocchi sometimes has. Thanks for recipe!
We love this and have made it 4-5 times. Super easy and full of flavor. Tonight I served it on a bed of arugula and slice tomatoes. Done and done.
My wife and I will have a dinner date tomorrow and this one will be an addition to our table. Thank you so much for sharing the recipe! I'm so excited to try it.
I typically buy freshly made gnocchi locally that has been frozen. Can I put the frozen gnocchi in the pan or can I defrost first? Not sure if it will degrade the gnocchi?
How Much red pepper flakes? Going to make this ASAP.
Looks great! Have to try it!
1 tsp red pepper flakes?
I need to find some of these STAT!!