Go Back
homemade Toasted Gnocchi with Herb Brown Butter. recipe photo

Toasted Gnocchi with Herb Brown Butter.

Crispy pan-toasted gnocchi tossed in a fragrant herb brown butter for a simple, elegant weeknight dish.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large nonstick skillet
  • small saucepan or small skillet
  • Slotted Spoon
  • Colander
  • Paper Towels
  • Whisk or Spoon

Ingredients
  

  • 16 ounces potato gnocchi (mini) mini gnocchi, about 1 package
  • 2 to 3 tablespoons olive oil for tossing and for frying
  • finely grated Parmesan cheese for serving
  • fresh herbs an array for sprinkling (basil, rosemary, thyme, chives, oregano)
  • 6 tablespoons unsalted butter
  • 1 teaspoon fresh basil chopped
  • 1 teaspoon fresh chives chopped
  • 1 teaspoon fresh oregano chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme chopped
  • 1 garlic clove, minced

Instructions
 

  • Bring a pot of salted water to a boil and cook the gnocchi according to package directions, reducing the stated time by about 1 minute (they should take roughly 2 minutes total for these mini gnocchi). Drain well in a colander and return to the pot; drizzle 1 tablespoon olive oil over the gnocchi and toss to prevent sticking.
  • Heat a large nonstick skillet over medium heat and add 2 tablespoons olive oil. When hot, add the gnocchi in a single layer (work in batches if needed) and cook without moving until the bottoms are golden and crisp, then flip and brown the other side. Remove with a slotted spoon to a paper towel-lined plate to drain excess oil.
  • While the gnocchi cooks, melt the butter in a small saucepan or skillet over medium heat. Whisk or stir continuously; after 2–3 minutes the butter will foam and brown bits will form on the bottom. Remove from heat as soon as it turns golden-brown and smells nutty, and continue whisking for about 30 seconds.
  • Stir the chopped basil, chives, oregano, rosemary, thyme, and minced garlic into the browned butter until combined.
  • Divide the toasted gnocchi among plates or bowls, drizzle with the herb brown butter, sprinkle with finely grated Parmesan, and add a few extra fresh herb leaves if desired. Serve immediately.

Notes

  • Use mini gnocchi for best results.
  • Do not overcook gnocchi in the boiling step; they should be slightly underdone before toasting.
  • Watch the butter closely when browning to avoid burning.
  • Toast gnocchi in batches if the pan is crowded.