Crispy Butter-Parmesan Gnocchi Bowl with Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 2 generous snack bowls (or 1 very hungry serving)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 lb (450 g) potato gnocchi (shelf-stable or refrigerated)
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small garlic clove, minced
• 1/4 cup (20 g) finely grated Parmesan, plus more to serve
• 2 tbsp gnocchi cooking water
• 2 tbsp chopped fresh herbs (parsley, chives, or basil)
• 1/4 tsp red pepper flakes (optional)
• 3/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper

Do This

• 1. Boil gnocchi in well-salted water until they float, about 2–3 minutes. Reserve 2 tbsp cooking water, then drain.
• 2. Spread gnocchi on a clean towel and pat dry so they crisp instead of steam.
• 3. Heat a large nonstick or cast iron skillet over medium-high. Add 2 tbsp butter and olive oil.
• 4. Add gnocchi in a single layer; cook undisturbed 3–4 minutes until deeply golden on one side, then toss and crisp another 3–4 minutes.
• 5. Reduce heat to low. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
• 6. Add remaining 1 tbsp butter and reserved cooking water; toss until glossy. Remove from heat, then quickly toss in Parmesan, herbs, salt, and pepper.
• 7. Serve immediately in warm bowls with extra Parmesan and herbs on top.

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Why You’ll Love This Recipe

• Crispy outsides and chewy, pillowy centers make every bite addictive and satisfying.
• Ready in under 30 minutes using mostly pantry and fridge staples.
• Comforting butter-Parmesan flavor brightened with fresh herbs and a hint of garlic.
• Perfect as a cozy solo snack, a sharable appetizer, or a simple, fast dinner.

Grocery List

• Produce: 1 small garlic clove, fresh parsley, chives, or basil (or mixed soft herbs)
• Dairy: Unsalted butter, Parmesan cheese (block or pre-grated, but finely grated works best)
• Pantry: Potato gnocchi (shelf-stable or refrigerated), olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Pan-Crisped Gnocchi Bowl

• 1 lb (450 g) potato gnocchi, shelf-stable or refrigerated
• 3 tbsp unsalted butter, divided (2 tbsp for crisping, 1 tbsp for finishing)
• 1 tbsp olive oil
• 1 small garlic clove, minced (about 1 tsp)
• 1/4 cup (20 g) finely grated Parmesan cheese, plus more for serving
• 2 tbsp gnocchi cooking water (or warm water or vegetable broth)
• 2 tbsp chopped fresh soft herbs (such as parsley, chives, or basil; or a mix)
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 3/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Optional Finishing Touches

• Extra chopped herbs, for garnish
• Extra Parmesan, for serving
• Finely grated lemon zest (from 1/4 lemon), for a bright finish (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you start cooking, set yourself up for a smooth, quick snack. Mince the garlic, finely grate the Parmesan (if not already grated), and chop your herbs. Have the butter divided into 2 tbsp and 1 tbsp portions.

Fill a medium pot with about 3 quarts (2.8 L) of water and add 1 1/2 tbsp kosher salt so the water is well seasoned. Place it over high heat and bring it to a boil while you prep. This way, the gnocchi can go right in once you are ready.

Step 2: Boil the gnocchi briefly

Once the water is boiling, add the gnocchi. Stir gently right away to keep them from sticking to the bottom. Cook until most of the gnocchi float to the surface, 2–3 minutes. They do not need to be cooked for long; they will finish in the skillet.

Use a measuring spoon or ladle to scoop out 2 tbsp of the starchy cooking water and set it aside. Drain the gnocchi in a colander.

Step 3: Dry the gnocchi so they crisp nicely

Spread the drained gnocchi out on a clean kitchen towel or a few layers of paper towels. Gently pat them dry, being careful not to mash them. Removing surface moisture is key: it helps the gnocchi sear and crisp instead of steaming and turning soggy.

Let them sit for 2–3 minutes while you heat the pan. During this time, the outsides dry a bit more, which gives you a better golden crust.

Step 4: Crisp the gnocchi in butter and olive oil

Place a large nonstick or well-seasoned cast iron skillet over medium-high heat. Add 2 tbsp of the butter and the olive oil. Once the butter has melted and is foaming slightly, tilt the pan to coat the bottom evenly.

Add the gnocchi in a single, even layer. They should sizzle when they hit the pan. If the pan looks overcrowded, cook in two batches for best browning. Let the gnocchi cook undisturbed for 3–4 minutes, until the undersides are deep golden brown and crisp.

Use a spatula to flip or toss the gnocchi and continue cooking for another 3–4 minutes, stirring occasionally, until most sides are golden and the centers feel chewy but tender.

Step 5: Add garlic, heat, and a glossy butter coating

Reduce the heat to low. Push the gnocchi to the sides of the pan to make a small space in the center. Add the minced garlic and red pepper flakes (if using) to the center of the pan. Cook, stirring constantly, for about 30 seconds, just until fragrant and lightly sizzling. Do not let the garlic brown or it will taste bitter.

Immediately add the remaining 1 tbsp butter and the reserved 2 tbsp cooking water. Toss everything together so the gnocchi are coated in a light, buttery sauce that clings to their crisp edges. The starchy water helps create a glossy, slightly silky coating.

Step 6: Finish with Parmesan, herbs, and seasoning

Turn off the heat. Sprinkle the grated Parmesan evenly over the gnocchi, then add the chopped herbs. Toss quickly but gently until the cheese melts into the butter and coats the gnocchi in a creamy, clinging layer dotted with green herbs. If the pan seems dry or the cheese clumps, add another teaspoon or two of warm water and toss again.

Taste and season with additional salt and freshly ground black pepper as needed. If you like a brighter flavor, finish with a small pinch of lemon zest over the top and toss once more.

Step 7: Serve warm and garnish generously

Transfer the gnocchi to warm bowls. Spoon any buttery, herby bits left in the skillet over the top. Finish with an extra sprinkle of Parmesan, a few more fresh herbs, and plenty of black pepper. Serve immediately while the outsides are still crisp and the centers are soft and chewy.

This is best enjoyed straight from the pan as a cozy, comforting snack or a simple meal.

Pro Tips

• Dry equals crisp: Patting the gnocchi dry after boiling makes a huge difference. Damp gnocchi will steam instead of browning.
• Do not overcrowd the pan: If your skillet is on the smaller side, cook the gnocchi in two batches so they can brown evenly.
• Control the heat: Medium-high for crisping, then low for the garlic and cheese to avoid burning or clumping.
• Add cheese off the heat: Turning off the burner before adding Parmesan keeps it melty and smooth instead of stringy.
• Use the right pan: Nonstick or well-seasoned cast iron gives the best chance of a deep golden crust without sticking.

Variations

• Brown Butter and Sage Gnocchi: Replace the mixed herbs with 6–8 fresh sage leaves. Cook the butter a bit longer until it smells nutty and turns golden before adding the gnocchi. Finish with Parmesan and crispy sage leaves.
• Crispy Gnocchi with Bacon and Peas: Cook 2–3 slices of chopped bacon in the skillet until crisp, then remove and set aside. Crisp the gnocchi in the bacon fat plus a little butter. Stir in 1/2 cup thawed peas and the bacon at the end along with the Parmesan.
• Garlic-Herb Lemon Gnocchi: Add the zest of 1/2 lemon and 1 tbsp lemon juice when you toss in the herbs. Use extra parsley and chives for a bright, fresh flavor.

Storage & Make-Ahead

This dish is at its absolute best right after cooking, when the gnocchi are crisp on the outside and soft inside. If you do have leftovers, let them cool, then store in an airtight container in the refrigerator for up to 2 days. To reheat, warm a nonstick skillet over medium heat with a teaspoon of butter or oil and add the gnocchi. Cook, stirring occasionally, for 4–5 minutes until heated through and re-crisped. Avoid microwaving if you can, as it softens the crispy edges.

For a small head start, you can boil the gnocchi up to 1 day in advance. Toss them lightly with a teaspoon of oil to prevent sticking, cool completely, and refrigerate. When ready to eat, pat them dry and proceed with the pan-crisping step.

Nutrition (per serving)

Approximate values for 1 of 2 servings: about 650 calories; 25 g fat; 10 g saturated fat; 90 mg cholesterol; 90 g carbohydrates; 4 g fiber; 3 g sugar; 18 g protein; 1300 mg sodium. Actual nutrition will vary based on the specific brands of gnocchi, butter, and Parmesan you use.