Here’s how I think we should all finish out August: with toasted gnocchi and herb brown butter.
Swap out margaritas or sangria for this cozy, savory dish — or enjoy it alongside popsicles and soft serve if you’re craving contrast. For me, toasted gnocchi with herb brown butter is the ideal way to close the month.
The herb brown butter deserves to be a thing. It’s nutty, aromatic, and brightened with fresh herbs — a simple finish that transforms the gnocchi into something irresistible.
This is one of those embarrassingly easy meals that still tastes like you spent a lot of time on it. The technique is straightforward, but the flavors are massive: crisp, golden exteriors, pillowy interiors, and a butter-herb finish that sings.
Here’s the approach. Start with potato gnocchi — store-bought mini gnocchi work beautifully because their size makes them extra tender and easy to toast. Cook them briefly, drain, then toss with a little olive oil so they don’t stick. In a hot skillet, sear the gnocchi in a single layer until the outsides are golden and crunchy.
Pillowy on the inside and crunchy on the outside: texture heaven. You could stop there and be perfectly happy, but adding brown butter and heaps of fresh herbs takes it to another level. Even with so-so tomatoes, bright herbs bring this dish to life.
This takes minutes. If you’re newer to cooking, plan for 20–30 minutes; if you’re comfortable in the kitchen, you can likely finish in about 15. Fast, satisfying, and full of flavor.
Toasted gnocchi is a versatile base. Add different cheeses, toss in roasted vegetables, drizzle marinara for dipping, or top with chicken or shrimp for a heartier meal. It’s delicious hot or at room temperature, which makes it great for casual dinners or gatherings.
Warning: it’s hard not to eat the whole batch yourself.
Toasted Gnocchi with Herb Brown Butter
Pin Recipe
Leave a Review »
Ingredients
- 16 ounces potato gnocchi mini gnocchi work especially well
- 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
Instructions
-
Cook the gnocchi according to package directions, shaving about 1 minute off the recommended time so they stay slightly firm. Drain, toss with a little olive oil to prevent sticking, and set aside.
-
Heat a large nonstick skillet over medium heat and add 2 tablespoons olive oil. When hot, add the gnocchi in a single layer (work in batches if needed) and toast on both sides until golden and crispy. Remove with a slotted spoon and drain briefly on paper towels.
-
To serve, divide the gnocchi among plates or bowls, drizzle with herb brown butter, sprinkle with Parmesan, and garnish with extra fresh herbs. Serve immediately.
herb brown butter
-
Place butter in a small saucepan or skillet over medium heat and whisk as it melts. After a few minutes the butter will foam and then begin to brown, producing nutty brown bits on the pan bottom. Remove from heat immediately and continue whisking briefly. Stir in the chopped fresh herbs and minced garlic, then use the warm butter to dress the gnocchi.
Did you make this recipe?
Tag your photos with the hashtag #howsweeteats on Instagram — I appreciate seeing your versions!
Look at those golden bits — pure bliss.