Crispy Cheesy Gnocchi
If you're looking for a gnocchi with a little bit of a bite, THIS IS IT! Ditch the traditional method of boiling potato gnocchi for a crispier finish!
Servings: 4 people
- 4 tablespoons butter
- 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
- 1 pound DeLallo Potato Gnocchi
- 1/2 teaspoon kosher salt
- 1 shallot, minced
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 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.