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Yield: 4
Toasted Gnocchi with Herb Brown Butter
Total Time:
30 mins
  • 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
herb brown butter
  • 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
  1. 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.
  2. 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.
  3. 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!
herb brown butter
  1. 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.

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