Gnocchi Side Dish

Ingredients

• 42 gsalted butter
• 454 g (16 oz)gnocchi
• 3 clovesgarlic, minced
• 1.25 ml (¼ tsp), or more to tastesea salt
• 28 g (1 oz; about 5–6 tablespoons)freshly grated Parmesan cheese

Instructions

1. 1

   Boil the gnocchi

   Cook the gnocchi in salted boiling water until it floats to the surface. Drain it and set it aside.

2. 2

   Brown in butter

   When the gnocchi is nearly cooked, melt the butter in a large frying pan over medium heat. Add the drained gnocchi and cook for about 10 minutes, stirring occasionally, until golden brown.

3. 3

   Add garlic and cheese

   Add the garlic and salt, then sauté for 30–60 seconds. Stir in the Parmesan and cook for about 1 minute, or until it has melted.

4. 4

   Serve hot

   Serve the gnocchi straight away, with fresh herbs as an optional garnish.

What is gnocchi?

Gnocchi are Italian dumplings, commonly made with potato, flour and sometimes egg. They are boiled until tender and can then be finished in a pan for a browned exterior.

This version uses butter, garlic and Parmesan to turn simple gnocchi into a savoury side. Boiling first keeps the centres soft, while the pan gives the outside colour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 7g protein, 42g carbs, 11g fat.

The gnocchi supplies most of the carbohydrates, while the butter contributes much of the fat. Parmesan adds some protein as well as additional fat; serve a moderate portion alongside vegetables and a protein-rich main to make a more balanced plate.

Choosing the gnocchi

Packaged gnocchi: use the cooking time on the packet as a guide, but rely on the recipe’s cue of the dumplings floating to know when to drain them.

Fresh gnocchi: handle it gently when draining, as softer dumplings can break more easily. Have it ready before the butter is melted so it can go straight into the pan.

Getting a golden finish

Dry surface: drain the gnocchi well before adding it to the skillet. Excess water can make the butter splatter and slow browning.

Room to brown: use a large skillet and stir only occasionally during the roughly 10-minute pan-fry. Frequent stirring can prevent the gnocchi from developing golden patches.

Timing the garlic

Garlic cooks quickly, so add it only after the gnocchi has browned. Sauté it for 30–60 seconds, just until fragrant, before adding the cheese.

Checking texture and doneness

Boiled gnocchi: look for the dumplings to rise to the surface, then drain them as directed. They will finish cooking in the skillet.

Finished gnocchi: aim for golden colour on the outside while keeping the centres tender. The Parmesan should melt and coat the gnocchi rather than remain in dry clumps.

Serving it as a side

Serve the gnocchi hot so the butter and melted Parmesan are at their best. Fresh herbs can be added as a garnish if you like.

Its rich, savoury flavour works alongside roasted vegetables, a simple salad or a main dish with a lighter sauce.

Recipe notes & tips

• Salt the boiling water before adding the gnocchi.
• Drain the gnocchi thoroughly before pan-frying.
• Use a large skillet so the dumplings have room to brown.
• Stir occasionally rather than constantly during the browning stage.
• Add the garlic late to help prevent it from burning.
• Grate the Parmesan finely so it melts readily into the hot gnocchi.

Variations

• Add herbs: finish with chopped fresh parsley or another fresh herb as a garnish.
• Add black pepper: season with freshly ground pepper when serving.
• Use another hard cheese: swap the Parmesan for a similar finely grated hard cheese.
• Add lemon: finish with a little finely grated lemon zest for a brighter flavour.
• Add greens: serve with cooked greens alongside for a more substantial plate.

Common mistakes to avoid

• Wet gnocchi: drain it well before adding it to the butter to avoid excess spluttering.
• Crowded skillet: use a large pan so the gnocchi can brown instead of steaming.
• Constant stirring: leave the gnocchi undisturbed between occasional turns so it can colour.
• Burnt garlic: add it after browning and sauté for only 30–60 seconds.
• Cheese added too early: stir in the Parmesan after the garlic so it melts without catching during the longer browning stage.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat until hot, stirring gently; the gnocchi may be softer than when freshly made.

Frequently asked questions