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 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.
Crispy Cheesy Gnocchi
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound 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
Instructions
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
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What brand of gnocchi do you buy?
Trader Joe's typically`
Made these gnocchi last night! AMAZING will never boil them again
So delicious and a quick weeknight meal!
I made this for Christmas dinner and everyone loved it. No heavy mushy gnocchi. Will be making this a go to recipe Thank you
All these years of mushy gnocchi and you’ve finally given me the one piece of info that unlocked the secret of crispy gnocchi! Thank you! Delicious!
When do you add the salt?
Hey Gaby! How do I adapt the recipe using the homemade ricotta gnocchi?
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?
thaw first
How Much red pepper flakes? Going to make this ASAP.
1/2 teaspoon!
Looks great! Have to try it!
1 tsp red pepper flakes?
1/2 teaspoon!
I need to find some of these STAT!!