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Crispy Cheesy Gnocchi from www.whatsgabycooking.com (@Whatsgabycookin)
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5 from 9 votes

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!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 people
Author: Gaby Dalkin

Ingredients

  • 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

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

Make sure and use fresh or shelf stable gnocchi, not frozen, as that is how much time I used in this recipe.

Nutrition

Calories: 380kcal | Carbohydrates: 44g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 990mg | Potassium: 70mg | Fiber: 3g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 4mg