Easy Buttery Garlic-Parm Gnocchi

garlic-Parm Gnocchi is one of those comfort foods that always leaves me feeling satisfied. With its pillowy soft texture and the ability to soak up whatever sauce you pair it with, it’s hard to resist.

Recently, I’ve been experimenting with different ways to cook gnocchi, and my current favorite is Garlic-Parm Gnocchi.

This dish takes pan-fried gnocchi to a whole new level, combining golden, crispy edges with a rich, buttery garlic Parmesan sauce. Trust me, once you try this recipe, you’ll keep coming back for more.

What is Gnocchi?

Gnocchi, pronounced "NYO-kee," is an Italian dumpling made from potatoes, flour, and sometimes eggs. It's a versatile base for many recipes, similar to pasta, but its texture is much softer and chewier.

Traditionally, it's boiled, but one of the best ways to enjoy gnocchi is to pan-fry it after boiling. This gives it an amazing crispy exterior while keeping the inside soft and tender.

The Origins and Culinary Heritage of Gnocchi

Gnocchi is a type of dumpling that originates from Italy, with roots tracing back to ancient Roman times. It is a beloved part of Italian cuisine, traditionally made from a simple mixture of potatoes, flour, and eggs.

While Italy is its birthplace, various regions have developed their own versions of gnocchi, often incorporating local ingredients like ricotta or semolina.

Gnocchi is versatile, often served with a variety of sauces such as butter and sage, tomato-based sauces, or rich creamy options, making it a staple in Italian comfort food

What Does Garlic-Parm Gnocchi Taste Like?

Imagine the warmth of garlic butter melting into each soft, pillowy gnocchi, combined with the sharpness of Parmesan cheese and a little hint of herbs.

This Roasted Garlic Gnocchi has a savory, buttery taste, elevated by the aromatic garlic and nutty Parmesan.

Pan-frying the gnocchi gives it a delightful crunch that contrasts beautifully with the soft interior. It’s simple but absolutely packed with flavor.

What are the 3 types of gnocchi?

The three most common types of gnocchi are:

Potato Gnocchi: Made primarily from mashed potatoes, flour, and eggs, this is the most well-known variety.

Ricotta Gnocchi: Made from ricotta cheese instead of potatoes, giving it a lighter, creamier texture.

Semolina Gnocchi (Gnocchi alla Romana): Prepared with semolina flour, milk, and cheese, typically shaped into discs and baked.

Gnocchi Vs Pasta

Gnocchi and pasta are similar in that they are both commonly used in Italian cuisine, but they differ in texture, ingredients, and how they are typically sold.

Gnocchi-Traditional gnocchi, on the other hand, is typically made from a mixture of potatoes, flour, and sometimes eggs, giving it a much softer and pillowy texture compared to pasta.

While you can find dried versions of gnocchi in stores, most gnocchi is sold fresh or vacuum-sealed in the refrigerated section.

Fresh gnocchi has a tender, doughy texture once cooked, unlike pasta, which is firmer even after boiling.

Pasta- Most pasta comes dried (like spaghetti, penne, etc.) and can be stored in a pantry for months.

It’s made primarily from durum wheat semolina and water, making it firmer and ideal for drying.

Ingredients for Garlic-Parm Gnocchi

• Gnocchi: You can use store-bought gnocchi to make things easier, or if you’re feeling ambitious, homemade gnocchi is always an option.
• Butter: Unsalted butter is ideal, but if you prefer salted butter, just adjust the salt in the recipe accordingly.
• Garlic: Fresh garlic works best, but garlic powder can be used in a pinch.
• Parmesan Cheese: Freshly grated Parmesan will melt beautifully, but pre-grated Parmesan also works. If you’re looking for a substitute, Pecorino Romano is another great option.
• Olive Oil: Helps achieve that crispy exterior when pan-frying the gnocchi.
• Fresh Parsley: Adds a burst of color and freshness. You can also use basil or omit it if you prefer.
• Salt and Pepper: Season to taste.

Substitutions: If you’re dairy-free, you can swap out the butter for a plant-based alternative, and nutritional yeast can stand in for Parmesan.

Gluten-free gnocchi is also available in many stores for those with gluten sensitivities.

How to Make Garlic-Parm Gnocchi

This Garlic Butter Gnocchi is a quick and delicious dish that brings together crispy gnocchi with rich, savory flavors. This recipe is inspired by Delish garlic-Parm gnocchi, with a few changes to add my own twist.

Follow this easy process to transform simple store-bought gnocchi into a golden, buttery masterpiece packed with garlic and Parmesan goodness.

Boiling the Gnocchi

The first step to making Garlic Butter Parmesan Gnocchi is boiling the gnocchi. If you’re using store-bought gnocchi, bring a large pot of salted water to a rolling boil.

Add the gnocchi to the water and cook for just 2-3 minutes or until they float to the surface, which indicates they’re cooked through.

Once they rise, quickly drain the gnocchi. This brief boiling stage ensures the inside stays tender while preparing them for that perfect crispy texture from frying.

Pan-Frying for Crispiness

After boiling, it’s time to pan-fry the gnocchi to give them a golden, crispy exterior. Heat a large skillet over medium-high heat and add a tablespoon of olive oil.

Once the oil is hot, spread the gnocchi out in a single layer, making sure not to overcrowd the pan. Fry the gnocchi for about 3-4 minutes on each side, or until they turn crispy and golden brown.

This process locks in the pillowy softness inside while creating a beautifully crunchy surface.

Making the Garlic Butter Sauce

In the same skillet, once the gnocchi are crisped, it’s time to make the garlic butter sauce. Reduce the heat to medium and melt two tablespoons of unsalted butter in the pan.

Add minced garlic (about 4 cloves) and sauté for about a minute until fragrant, but be careful not to burn the garlic.

The buttery garlic sauce will infuse the gnocchi with a rich, savory flavor that complements their crispy texture.

Combining Gnocchi and Sauce

Once the garlic has softened and released its aroma, return the fried gnocchi to the skillet.

Gently toss them in the garlic butter sauce, ensuring each gnocchi is coated evenly. Add freshly grated Parmesan cheese at this point and toss again, allowing the cheese to melt and form a slightly creamy, savory coating.

Season with salt and pepper to taste, and give it one final toss to ensure all the flavors are well combined.

How to Serve Gnocchi

To finish, sprinkle freshly chopped parsley over the gnocchi for a burst of color and freshness. The parsley adds a slight herbal note that balances the rich garlic and butter flavors.

Serve the garlic butter gnocchi immediately, garnishing with a bit more Parmesan if desired. This dish is best enjoyed hot, with every bite offering a delightful combination of crispy gnocchi and garlicky, cheesy goodness.

Serve this garlic parmesan gnocchi as a main dish with a side of crusty bread, or as a side dish alongside roasted chicken or a fresh green salad.

What Goes Well With Roasted Garlic Gnocchi?

Gnocchi pairs beautifully with a variety of sides and sauces. Here are a few ideas:

• Roasted Vegetables: Serve with roasted broccoli,roasted potatoes or Brussels sprouts for added texture.
• Salads: A crisp Caesar salad or a light arugula salad makes a great accompaniment.
• Grilled Chicken or Sausage: Protein-packed additions like chicken tikka & baked chicken wings complement the gnocchi perfectly.

How to Store Leftover Gnocchi

Freezing-You can freeze uncooked gnocchi by spreading it out on a baking sheet and freezing until solid.

Once frozen, transfer them to a freezer-safe bag or container.

They’ll last up to two months. You can also freeze leftover cooked gnocchi for up to two weeks.

Storing- If you have leftovers, store them in an airtight container in the fridge for up to three days.

Reheatin-: The best way to reheat gnocchi is in a hot skillet with a little butter or olive oil.

This helps to maintain that crispy texture. You can also reheat it in the microwave, though it won’t be as crispy.

Tips to make perfect Garlic Parmesan Gnocchi

• When pan-frying the gnocchi, make sure not to overcrowd the skillet. This ensures that each piece gets that crispy golden brown crust.
• Freshly grated Parmesan melts more smoothly and gives a better flavor than pre-packaged grated cheese.
• Boiling the gnocchi first is essential for achieving that pillowy softness before frying it to crispy perfection.

FAQ

Is gnocchi a pasta or potato?

Gnocchi is often grouped with pasta, but technically, it’s a type of dumpling.

While traditional pasta is made from wheat and water, gnocchi is usually made from a base of mashed potatoes mixed with flour and sometimes eggs.

What does gnocchi contain?

The classic version of gnocchi contains potatoes, flour, and eggs. Depending on the variety, ingredients like ricotta, semolina, or spinach may be used.

Some recipes might also include Parmesan cheese, salt, and other seasonings.

Can I make this dish ahead of time?

Yes! You can prepare the gnocchi and fry it ahead of time. Reheat it in a skillet with butter for a couple of minutes until it crisps up again.

Can I use frozen gnocchi?

Yes, you can! Just cook the frozen gnocchi according to the package instructions, then pan-fry as directed.

What do you eat gnocchi with?

Gnocchi can be paired with a variety of sauces and toppings, such as:

• Garlic butter and Parmesan for a simple, rich flavor.
• Tomato-based sauces like marinara or Bolognese.
• Creamy sauces such as Alfredo or gorgonzola.
• Pesto for a fresh, herby twist.
• You can also serve gnocchi alongside roasted vegetables, crispy pancetta, or grilled meats to create a more complete meal.

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