Description
Golden, pan-fried gnocchi with crispy edges and pillowy centers, tossed in garlic butter and finished with thyme and Parmesan.
Ingredients
Scale
- 1 pound gnocchi (shelf-stable or refrigerated)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/4 cup Parmesan cheese, freshly grated
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Heat a non-stick skillet over medium heat. Add olive oil and butter, letting them melt and bubble.
- Add the gnocchi in a single layer. Cook undisturbed for 3–4 minutes until the bottom is golden.
- Flip the gnocchi gently to crisp the other side. Add garlic and thyme near the end of cooking.
- Continue cooking for 6–8 minutes until all sides are crisp and the garlic is fragrant.
- Remove from heat and sprinkle Parmesan on top. Season with salt and pepper to taste.
- Serve hot, optionally garnished with more herbs or a drizzle of olive oil.
Notes
- Use a non-stick skillet to prevent sticking and promote even browning.
- Do not boil the gnocchi before pan-frying to maintain texture.
- Try adding a squeeze of lemon juice or a pinch of red pepper flakes for extra flavor.