Life is demanding, and sometimes dinner has to be fast and simple. Simple doesn’t mean sacrificing flavor. Garlic Butter Gnocchi is my go-to on nights when time is short but good food is non-negotiable. It’s quicker and tastier than takeout and will leave everyone feeling satisfied.
This Garlic Butter Gnocchi is a fast, comforting dish that forms the core of a complete meal with minimal effort. Pair it with a green salad and fruit, and you can have dinner ready in under 30 minutes. The technique is straightforward and delivers maximum flavor: butter infused with garlic and sage, tender gnocchi browned for texture, and plenty of grated cheese to finish.
To make this, melt a stick of butter over low heat, gently smash a few peeled garlic cloves to release their aroma, and add fresh sage leaves. Let the butter warm slowly so it becomes fragrant without browning the garlic. Meanwhile, bring a pot of salted water to a boil for the gnocchi. Fresh gnocchi can cook in about a minute, while dried varieties take a few minutes longer—just cook until they float. Use tongs to remove the garlic and sage from the butter, then raise the heat to medium-high and add the drained gnocchi to the pan. Toss and let the gnocchi sizzle so their bottoms crisp and develop golden color. Toss again and repeat until you have the level of browning you like. Finish by tearing a sage leaf over the gnocchi and generously adding grated Parmesan (or Asiago, Romano, or Grana Padano). The cheese melts and clings to the gnocchi, and some bits crisp up on the pan for extra texture. It’s simple comfort food that feels indulgent but comes together quickly.
Cook’s Notes
- A heavy-bottomed stainless steel frying pan is invaluable. Nonstick pans have their uses, but a good stainless steel skillet gives better browning and can go from stovetop to oven when needed.
- Don’t mince or crush the garlic finely before adding it to the butter. Lightly smashing the cloves releases flavor while keeping the garlic intact so you can remove or repurpose it later.
- Treat sage the same way—smack or scrunch the leaves between your palms to release their oils rather than chopping them finely.
- Keep the butter over low heat while the garlic and sage infuse it. You want flavor, not toasted or burnt garlic. If you dislike wasting food, the softened garlic cloves can be stored in a jar and used later in dressings or sauces.
- Bring a large pot of water to a hard boil and salt it well before cooking the gnocchi. Salting the water seasons the gnocchi from within and makes a noticeable difference in flavor. Cook gnocchi until they float and then drain immediately.
- Once you remove the garlic and sage from the butter, increase the heat to medium-high and add the drained gnocchi. Let them sizzle and brown on one side before stirring. Repeat this wait-and-toss process a few times to get golden edges, then finish with lots of freshly ground black pepper and the grated cheese. Remove from heat and toss until the cheese melts and coats the gnocchi.
Garlic Butter Gnocchi
Rebecca Lindamood
Ingredients
- 1 stick unsalted butter 4 ounces/8 tablespoons
- 6 cloves garlic peeled, lightly smacked
- 2 large fresh sage leaves, smacked and scrunched, plus 1 extra for finishing
- 1 pound fresh frozen, or vacuum packed gnocchi
- 2 cups grated Parmesan Asiago, Romano, or Grana Padano cheese, 1/3 cup reserved
Instructions
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In a large, heavy-bottomed skillet, melt the butter over low heat. Add the lightly smashed garlic cloves and the scrunched sage leaves, then swirl to combine. Keep the pan over low heat so the butter becomes fragrant without browning.
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While the butter infuses, bring a large pot of water to a hard boil. Salt the water generously, then cook the gnocchi according to the package directions until they float. Drain promptly.
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Use tongs to remove the garlic cloves and sage leaves from the butter. Increase heat to medium-high, add the drained gnocchi, and toss to coat in the garlic butter. Tear the remaining sage leaf over the pan and toss again. Let the gnocchi rest a couple of minutes to brown on the bottom, then stir and let another side brown. Repeat until you have the desired golden color on several sides. Grind a generous amount of black pepper over the gnocchi, add 1 2/3 cups of the grated cheese, and stir until melted and coating the gnocchi. Remove from heat, transfer to a serving dish, and top with the reserved cheese. Serve hot.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use for accuracy.
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