Garlic Herb Butter Gnocchi
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Garlic Herb
This meatless main dish is hearty, satisfying, and ready in less than 20 minutes. Try it for a quick and delicious meal that will become a favorite in your kitchen.
Garlic Herb Butter Gnocchi
Gnocchi is an Italian food and most often referred to as a dumpling. They are pillowy, soft nuggets of potatoes. Much like pasta and rice, gnocchi has a neutral flavor that takes on the flavors of whatever you put with it.
For this recipe, I added
The garlic adds a robust flavor and complements the fragrant thyme and mellow shallots. The buttery richness ties everything together, creating a comforting and satisfying dish. The freshly grated Parmesan cheese adds a delightful nutty finish, making each bite a heavenly experience.
Ingredients
The full recipe for Garlic Herb
- Gnocchi. Homemade or purchased. You can even use cauliflower gnocchi.
- Butter. Salted or unsalted.
- Garlic, smashed and minced.
- Shallots, sliced
- Fresh thyme, finely minced. Thyme has an earthy flavor; you can omit it if you are a fan. No need to replace it with anything. It’s good without it. However, if you do want to add a fresh herb element, oregano or rosemary are good options.
- Freshly grated Parmesan cheese
- Salt to taste. I used Himalayan salt
- Freshly grated black pepper.
- Frozen or fresh sweet peas. Canned are too mushy. (For reference, I used Woodstock Farms. But this is a case of twelve. You can purchase individual packs in the store.)
- Optional – crumbled bacon or prosciutto.
Instructions
- Prepare the ingredients for Garlic Herb
Butter Gnocchi by smashing and mincing the garlic and shallot. Next, remove thyme leaves from the sprigs and mince. Grate the Parmesan cheese. - There’s no need to boil the gnocchi. You can add it straight to the pan frozen. You’ll want a large pan so the gnocchi isn’t crowded. Otherwise, cook in small batches. This allows the gnocchi to toast as it cooks and not steam.
- Melt the
butter in a large skillet. Stir and cook until it begins to lightly brown. Add the gnocchi to the pan. Sear the gnocchi, stirring occasionally, until the sides turn golden. For a crispier texture, continue searing until browned. - Once the gnocchi has browned on one side, flip them to the other side and add the garlic, shallots, salt, pepper, thyme, and peas. Add more butter if the pan is dry. You can add one tablespoon at a time. If you’re cooking in batches, add these ingredients when to turn the last batch of gnocchi. Then add the previously cooked gnocchi back into the pan.
- It’s ready when everything has heated through.
- All you need to do to finish is grate the Parmesan cheese over the top and serve.
Garlic Herb Butter Gnocchi Cooking Tips
- Perfectly cooked gnocchi is tender but not mushy.
- Allow the minced garlic, shallots, and thyme to sauté in
butter until fragrant. - Adding the fresh thyme towards the end of cooking will preserve its aromatic essence.
Garlic Herb Butter Gnocchi FAQ
Q1: Can I use store-bought gnocchi? A: Absolutely! Store-bought gnocchi works well for this recipe. Just follow the package instructions for cooking.
Q2: Can I substitute dried thyme for fresh thyme? A: While fresh thyme provides optimal flavor, dried thyme can be used as a substitute. Adjust the quantity to your taste.
Q3: How do I prevent the gnocchi from sticking together? A: Store-bought gnocchi doesn’t stick together as much as fresh gnocchi does. If you see it is sticking, stir the gnocchi gently during cooking.
Here are a few more recipes that you’ll enjoy: TOMATO CREAM SAUCE SAUSAGE GNOCCHI, GNOCCHI MAC N CHEESE, CHICKEN GNOCCHI SOUP RECIPE, ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES, Creamy Garlic Gnocchi, and SHEET PAN GREEN BEANS AND POTATOES.
Garlic Herb
Garlic Herb Butter Gnocchi
Ingredients
- 16 ounces gnocchi
- 3 tablespoon butter salted
- 1 medium shallots sliced
- 3 cloves garlic clove smashed and minced
- 1 cup peas frozen or fresh
- 2 teaspoon fresh thyme minced
- 2 ounces Parmesan cheese freshly grated
- salt and pepper to taste
Instructions
- Prepare the ingredients for Garlic Herb Butter Gnocchi by smashing and mincing the garlic and shallot. Next, remove thyme leaves from the sprigs and mince. Grate the Parmesan cheese.
- There’s no need to boil the gnocchi. You can add it straight to the pan frozen. You’ll want a large pan so the gnocchi isn’t crowded. Otherwise, cook in small batches. This allows the gnocchi to toast as it cooks and not steam.
- Melt the butter in a large skillet. Stir and cook until it begins to lightly brown. Add the gnocchi to the pan. Sear the gnocchi, stirring occasionally, until the sides turn golden. For a crispier texture, continue searing until browned.
- Once the gnocchi has browned on one side, flip them to the other side and add the garlic, shallots, salt, pepper, thyme, and peas. Add more butter if the pan is dry. You can add one tablespoon at a time. If you’re cooking in batches, add these ingredients when to turn the last batch of gnocchi. Then add the previously cooked gnocchi back into the pan.
- It's ready when everything has heated through. You don't have to thaw or cook the peas prior to adding them. They'll cook in 3 to 5 minutes while the garlic and shallots are cooking.
- All you need to do to finish is grate the Parmesan cheese over the top and serve.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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