Garlic Parmesan Butter Gnocchi is the best way to enjoy these beloved Italian dumplings. Using simple, inexpensive ingredients and 15 minutes, dinner will be served! Who knew such a small list of ingredients could create something so delicious?
Gnocchi is one of those foods that just give me a feeling of pure comfort. Made with a potato dough, they’re the perfect combination of soft and chewy. You can enjoy gnocchi in a myriad of ways, but my favorite has to be this simple garlic butter. It ends up browned with a beautiful nutty flavor that I just cant get over.
This is the type of dish that I like to throw together when I have “nothing in the fridge”. Just look at those ingredients! I’ll bet, if you don’t have it already, all you’ll need to grab from the store is a package of gnocchi.
What Is Gnocchi?
Gnocchi are small, 1/2″-1″ long, Italian potato dumplings. They’re served as pasta with sauces that range from a hearty ragu, to more simple sauces like this garlic parmesan butter I’ve used today.
No one is 100% sure on the etymology, but the two most common theories is that the word gnocchi comes from either “nocchio” which means a knot in wood, or “nocca“, meaning knuckle. Either way, those are perfect descriptions for these beautiful pillows of dough!
Ingredients in Garlic Parmesan Butter Gnocchi
- Gnocchi: I used a package of store-bought gnocchi. You can use homemade instead if you want.
- Butter: I like to use unsalted butter to have more control over the amount of sodium. Whatever yo have on hand will work.
- Red pepper flakes: Use more or less per your spice preference.
- Garlic: The more the merrier, I say! Use as much or as little as you like.
- Salt and pepper: Season to taste.
- Parmesan: Use fresh if you can. It makes such a difference.
How to Make Garlic Parmesan Butter Gnocchi
- Make the gnocchi: Cook the gnocchi fully according to package instructions.
- Make the sauce: Melt the butter in a skillet over medium heat. Add the pepper flakes and cook for about 30 seconds. Pop the gnocchi into the skillet, crank the heat to high, and cook for about 5 minutes, tossing it to crisp up on all sides. Add the garlic and cook for another 30 seconds.
- Finish the gnocchi: Season with salt and pepper, sprinkle with parmesan cheese, and toss. Sprinkle some freshly chopped basil, sage, or parsley to serve.
What Else Goes With Gnocchi?
This recipe is made with a very simple garlic, butter, and parmesan sauce. Practically everything will be good with your gnocchi! This can be a great opportunity to use up some ingredients in your fridge that are nearing their best-before date.
- Ground meats such as sausage, beef, chicken, turkey
- Cherry tomatoes
- Asparagus, steamed cut into 1″ pieces
- Zucchini, roasted or steamed
- Sun dried tomatoes
- Fresh lemon wedges to squeeze on top
- Spinach or kale
How to Serve Gnocchi
I usually enjoy gnocchi all on its own. It’s nice and filling! If you want to have a more eclectic spread with your gnocchi, I like to serve mine with some homemade bread or roasted veggies.
Give these recipes a try:
- Garlic Parmesan Skillet Rolls
- Honey Rolls
- No Knead Bread
- Artisan Bread
- No Knead Skillet Bread
- Roasted Brussels Sprouts
- Italian Roasted Mushrooms and Veggies
- Roasted Green Beans
How to Store Leftover Gnocchi
Leftovers will last, in an airtight container in the fridge, for 4-5 days. Reheat in the microwave, or you can throw them back into the skillet and cook over medium heat until cooked through. you can throw in a bit more butter if they seem like they’re drying out.
I don’t recommend freezing cooked gnocchi. They tend to get very soft and mushy once you reheat them after being frozen. If you don’t mind the texture, the gnocchi will last 4-6 weeks in the freezer.
Looking for More Pasta Recipes? Try These!
- Chicken Alfredo Bake
- Creamy Sun Dried Tomato Chicken Gnocchi
- Instant Pot Baked Ziti
- Beef Ragu
- The Best Lasagna
- One Pot Chicken Florentine Gnocchi
- Penne Arrabbiata
- Greek Chicken Pasta
Garlic Parmesan Butter Gnocchi
- 1 1/2 lb gnocchi
- 3 tbsp butter, unsalted
- 1/4 tsp red pepper flakes
- 4 cloves garlic, minced
- 1/2 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 1/2 cup Parmesan cheese, freshly grated
- Cook gnocchi according to package instructions. Drain and set aside.
- Add the butter to a large skillet and melt it over medium heat. Add the red pepper flakes to the skillet and cook for 30 seconds or until fragrant.
- Add the gnocchi to the skillet with butter, and cook on high for about 5 minutes. Continuously toss the gnocchi to crisp it on all sides. Add the minced garlic to the skillet and cook for another 30 seconds over medium heat.
- Season with salt, pepper and sprinkle with Parmesan cheese. Toss well to coat all the gnocchi with cheese.
- Garnish with basil, sage or parsley. Serve warm.
- Leftovers will last, in an airtight container in the fridge, for 4-5 days. Reheat in the microwave, or you can throw them back into the skillet and cook over medium heat until cooked through. you can throw in a bit more butter if they seem like they’re drying out.
- I don’t recommend freezing cooked gnocchi. They tend to get very soft and mushy once you reheat them after being frozen. If you don’t mind the texture, the gnocchi will last 4-6 weeks in the freezer.