Toasted Gnocchi with Herb Brown Butter.
Here’s how I think we should all end the month of August.
Aside from copious amounts of margaritas or sangria and popsicles and soft serve and maybe lots of guacamole since I can’t have those first two things.
Toasted gnocchi with herb brown butter!
This herb brown butter? We have to make it a THING you guys.
So. This is one of those embarrassingly easy meals.
It’s such a super simple dish but it’s packed with tons of flavor. TONS! I mean, we are talking boatloads.
Here’s the deal. You need some gnocchi – if you make it yourself, you might not even need to boil it. I use these little mini potato gnocchi because I love how tiny they are. Once they are cooked, you drop them into some olive oil and toast until they are golden and crunchy on the outsides.
Oh my heavens. This is a texture lovers’ DREAM! Pillowy on the inside and crunchy on the outside.
I could practically stop there and eat them just like that.
Instead, I add brown butter. And more herbs than I can count. My tomatoes are pathetic this year but my herbs are rockin’!
Also? You guys, this meal takes minutes. MINUTES. If you’re inexperienced in the kitchen, it will probably take you around 20 to 30 minutes. If you’re experienced? 15 minutes maybe. Super fast for a lot of taste here.
The fun part is that this toasted gnocchi can truly be the base for whatever the heck you want. Different cheeses, herbs, a marinara for drizzling or dipping – any of it! I absolutely love that. You could add chicken or shrimp if you have a husband like mine who would only consider this a side dish (def dinner for me, BTW) and you could toss it with roasted vegetables too. It’s even good when served at room temperature!
Only issue is trying not to eat the entire serving by YOURSELF. It’s difficult.
- 16 ounces potato gnoochi I love these mini ones
- 2 to 3 tablespoons olive oil
- finely grated parmesan cheese for serving
- an array of fresh herbs – basil rosemary, thyme, chives, oregano, for sprinkling
- 6 tablespoons unsalted butter
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 garlic clove minced
- Cook the gnocchi according to the package directions, shaving about 1 minute off the cook time. Yes, this means they will only cook for about 2 minutes! Drain the gnocchi and drizzle a bit of olive oil over it and toss so it doens’t stick together.
- Heat a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once it’s hot, add the gnocchi in a single layer (you might have to do this in batches depending on your skillet size) and toast on both sides until golden and crispy. Remove the gnocchi with a slotted spoon and place it on a paper towel to drain any excess oil.
- To serve, place the gnocchi in bowls or on plates and drizzle with the herb brown butter. Sprinkle with parmesan cheese and add a few fresh herbs on top. Eat up!
- Place butter in a small saucepan or skillet over medium heat and immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or use. Stir in the fresh herbs and garlic.
Look at those golden bits! I die.