Garlic Parmesan Butter Gnocchi

Why You’ll Love Garlic Parmesan Butter Gnocchi Recipe

You’ll love this recipe because:

• It uses just a handful of everyday ingredients yet delivers big flavour.

• It comes together in about 15 minutes — ideal for busy weeknights.

• The gnocchi get a bit crisped in the butter, adding a delightful texture contrast to the soft dumplings.

• Parmesan and garlic are a winning combination that feels indulgent but still simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• gnocchi (store‑bought or homemade)

• unsalted butter

• red pepper flakes

• garlic (minced)

• salt

• pepper

• Parmesan cheese (freshly grated)

• optional fresh herbs (such as basil, sage, or parsley for garnish)

Directions

1. Cook the gnocchi according to the package instructions. Drain and set aside.

2. In a large skillet over medium heat, melt the butter. Add the red pepper flakes and cook for about 30 seconds, until fragrant.

3. Increase the heat to high, add the drained gnocchi to the skillet and cook for about 5 minutes, tossing occasionally so the gnocchi crisp up on all sides.

4. Add the minced garlic and cook for another ~30 seconds over medium heat.

5. Season with salt and pepper to taste, then sprinkle the grated Parmesan cheese over the gnocchi and toss well to coat.

6. Garnish with fresh herbs (basil, sage or parsley) if using, and serve warm.

Servings and timing

Serves approximately 2–3 people (with 1½ lb of gnocchi).
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

Variations

• Add protein: stir in cooked chicken, Italian sausage, or turkey meatballs for a heartier meal.

• Add vegetables: toss in cherry tomatoes, sautéed mushrooms, zucchini or asparagus pieces to boost veggies.

• Make it spicy: increase the red pepper flakes for extra heat.

• Change the cheese: swap half the Parmesan for Pecorino Romano for a sharper bite.

• Herb swap: top with fresh thyme or rosemary instead of basil or sage for a different aromatic twist.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 4–5 days. Reheat in the microwave or return to a skillet over medium heat, adding a little butter if they seem dry.
Freezing cooked gnocchi is not recommended, as they tend to become soft and mushy when thawed and reheated. If you choose to freeze, they may last 4‑6 weeks but expect a change in texture.

FAQs

How do I know when gnocchi is cooked?

Store‑bought gnocchi is usually ready when it floats to the surface of boiling water — then you should drain it and move directly to the skillet step.

Can I make this recipe gluten‑free?

Yes — use a gluten‑free gnocchi variety. Ensure that your Parmesan and any added ingredients are also certified gluten‑free.

Can I use homemade gnocchi instead of store‑bought?

Absolutely — homemade gnocchi will work beautifully. Just ensure they are cooked and drained before adding them to the skillet.

What kind of butter should I use?

Unsalted butter is recommended so you can control the salt level yourself. If you only have salted, reduce or omit additional salt to avoid over‑seasoning.

Can I skip the red pepper flakes?

Yes — if you prefer no heat, simply omit the red pepper flakes. You’ll still get plenty of flavour from the garlic and Parmesan.

What herbs pair well with this dish?

Fresh basil, sage or parsley are all great. Thyme or rosemary are also good alternatives if you’d like a different flavour profile.

Is this meal suitable for vegetarian diets?

Yes — as long as the Parmesan cheese used is vegetarian‑friendly (some are made with animal rennet) and you don’t add meat, this dish is vegetarian.

Can I add a sauce to this gnocchi instead of just butter and Parmesan?

Yes — you could stir in a splash of cream or add sun‑dried tomatoes for a more sauce‑heavy version. However, the beauty of the recipe lies in its simplicity.

What sides go well with this gnocchi dish?

Roasted or steamed vegetables, a fresh green salad, or a piece of crusty bread for dipping into the buttery sauce all complement the gnocchi nicely.

How do I get the gnocchi to crisp up without burning the butter?

Keep the skillet hot (high heat) for the crisping step, but keep a close eye so the butter doesn’t brown too much. Toss frequently to avoid sticking or burning.

Conclusion

This garlic Parmesan butter gnocchi recipe is a perfect quick‑and‑delicious dish that brings comfort and flavour with minimal effort. Whether you’re cooking for yourself or sharing with others, it’s easy to pull together and highly satisfying.

Garlic Parmesan Butter Gnocchi

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This Garlic Parmesan Butter Gnocchi is a quick and delicious dish made with pillowy soft gnocchi tossed in a rich garlic butter sauce and finished with freshly grated Parmesan. It’s a perfect weeknight comfort meal that comes together in just 15 minutes.

• Author: Emily
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 lb potato gnocchi
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional)

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Instructions

1. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes until fragrant.
4. Add the cooked gnocchi to the skillet and toss to coat in the garlic butter. Cook for 2-3 minutes until slightly golden.
5. Season with salt and pepper to taste.
6. Sprinkle with Parmesan cheese and chopped parsley before serving.

Notes

• Use store-bought or homemade gnocchi for convenience or extra freshness.
• Adjust garlic and red pepper flakes to your spice preference.
• Serve immediately for best texture and flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 361
• Sugar: 1g
• Sodium: 560mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 40mg