We’ve been cooking up a lot of
gnocchi lately. Once we discovered that you could buy gnocchi at the grocery store in the pasta aisle, it got a lot easier to enjoy and create recipes—versus making homemade potato gnocchi (although that is fun on occasion!). The truth is sometimes, just like with pasta, the simplest preparations of gnocchi really hit the spot—think cacio e pepe or spaghetti with garlic and oil. This dish hits the mark somewhere in between the two. It’s one of those back of the shelf recipes you’ll basically memorize after making it a few times and can prepare whenever you want a dish that’s ultra-comforting.
Ingredients
- Kosher salt
- 2(1-lb.) packages gnocchi
- 6 tbsp.unsalted butter, divided
- 1 tbsp.extra-virgin olive oil
- 4cloves garlic, finely chopped
- 1/4 tsp.crushed red pepper flakes
- 1 tbsp.fresh lemon juice
- 1 tbsp.finely grated Parmesan, plus more for serving
- 2 tbsp.finely chopped fresh basil or parsley
- Freshly ground black pepper
Directions
-
- Step 1
In a large pot of boiling salted water, cook gnocchi, stirring occasionally, until al dente according to package instructions. Drain.
- Step 2In a large nonstick skillet over medium-high heat, melt 2 tablespoons butter. Add oil and stir to combine. Add gnocchi and cook, undisturbed, until bottom side is golden, about 5 minutes. Stir and continue to cook, tossing occasionally, until golden, about 5 minutes more.
- Step 3Stir in remaining butter and cook, stirring, until melted, about 2 minutes. Add garlic and red pepper and cook, stirring, until garlic is fragrant, about 30 seconds more.
- Step 4Remove from heat and immediately stir in lemon juice. Add Parmesan and basil and stir to combine; season with salt and black pepper. Serve in skillet topped generously with more Parmesan.
- Step 1
