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homemade Toasted Gnocchi with Herb Brown Butter. photo
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Toasted Gnocchi with Herb Brown Butter.

Crispy pan-toasted potato gnocchi tossed in a fragrant herb brown-butter sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 16 ounces potato gnocchi (mini) mini gnocchi, about 16 ounces
  • 2 to 3 tablespoons olive oil for tossing and pan-toasting
  • finely grated Parmesan cheese for serving
  • fresh herbs (basil, rosemary, thyme, chives, oregano) for sprinkling and for the brown butter
  • 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 clove garlic minced

Instructions

  • Cook the gnocchi according to package directions, reducing the stated cook time by about 1 minute so they are just tender (about 2 minutes total for many mini gnocchi). Drain well in a colander and toss with 1 tablespoon olive oil to prevent sticking.
  • Heat a large nonstick skillet over medium heat and add 2 tablespoons olive oil. When the oil is hot, add the gnocchi in a single layer (work in batches if needed) and cook without stirring until bottoms are golden and crisp, then flip and crisp the other side. Remove with a slotted spoon to a paper-towel-lined plate.
  • In a small saucepan or small skillet over medium heat, melt the butter and begin whisking or stirring. Continue cooking until the butter foams and small brown bits appear and the aroma is nutty, about 2–3 minutes; remove from heat immediately.
  • Stir the minced garlic and all the chopped fresh herbs (basil, chives, oregano, rosemary, thyme) into the warm brown butter and mix to combine.
  • Return the toasted gnocchi to the skillet or place in serving bowls, drizzle with the herb brown butter, sprinkle with finely grated Parmesan and additional fresh herbs as desired, and serve immediately.

Equipment

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

Notes

  • Use mini gnocchi for best-toasted results.
  • Watch the butter closely when browning to avoid burning.
  • Toast gnocchi in batches if your pan is crowded.
  • Toss gnocchi with a little oil after draining to prevent sticking.