Simple Garlic Parmesan Gnocchi
4 servings5 min prep12 min cookEasy
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The Tale of Simple Garlic Parmesan Gnocchi
Story updated
Gnocchi have ancient roots in Italy, but the potato version most common today only became widespread after potatoes, a New World crop, spread through northern Italy in the 18th and 19th centuries. Garlic and Parmesan is a simple, everyday way to dress these pillowy dumplings.
Ingredients
Scale:· 4 servings
- 1 lb potato gnocchi
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
Instructions
- 1Bring a pot of salted water to a boil and cook the gnocchi according to package directions until they float to the top, about 2 to 3 minutes, then drain and reserve 1/4 cup pasta water.
- 2Meanwhile, heat the butter and olive oil in a large skillet over medium heat and add the garlic, cooking for 1 minute until fragrant but not browned.
- 3Add the drained gnocchi to the skillet in a single layer and cook for 2 to 3 minutes per side until lightly golden.
- 4Sprinkle in the red pepper flakes if using, salt, and pepper, tossing to coat.
- 5Remove from the heat and toss with the Parmesan and parsley, adding a splash of reserved pasta water if needed to loosen.
- 6Serve immediately topped with extra Parmesan.
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