Crispy Pan Gnocchi

Ingredients

• 16 oz Potato gnocchi (shelf-stable or refrigerated)
• 2 tbsp Unsalted butter (divided)
• 1 tbsp Olive oil
• 2 Garlic (cloves, minced)
• 1 sprig Fresh rosemary (leaves stripped and finely chopped)
• Salt (to taste)
• Black pepper (freshly cracked, to taste)
• 0.25 cup Parmesan cheese (freshly grated for serving)

Steps

1. 1

   Place a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, swirling the pan until the butter is melted and foaming.

2. 2

   Add the gnocchi directly from the package into the skillet in a single layer. Do not crowd the pan; cook in batches if necessary.

3. 3

   Sauté the gnocchi undisturbed for 3-4 minutes until the bottoms are deep golden brown and crispy.

4. 4

   Toss or flip the gnocchi and continue cooking for another 3-5 minutes, shaking the pan occasionally, until they are golden and crisp on all sides.

5. 5

   Reduce the heat to medium. Add the remaining 1 tablespoon of butter, the minced garlic, and the chopped rosemary to the pan.

6. 6

   Sauté for 1-2 minutes until the garlic is fragrant and the butter begins to brown slightly, coating the gnocchi evenly.

7. 7

   Season with salt and freshly cracked black pepper to taste.

8. 8

   Remove from heat and serve immediately, garnished with freshly grated Parmesan cheese.

Notes

For best results, use a non-stick or well-seasoned cast iron skillet to prevent the gnocchi from sticking. If the gnocchi seem too dry, add a splash of water or extra butter during the final minute of cooking.

Nutrition per serving

• main
• vegetarian
• pan-fried
• quick-dinner
• gnocchi
• comfort-food