Garlic Butter Gnocchi

Soft fluffy pillows of warm potato gnocchi tossed in a garlic butter sauce and topped with Parmesan cheese.

This was one of my first couple of times making homemade gnocchi. I used a simple sauce so I could really taste the flavor of the gnocchi. It's incredibly quick and delicious, but it's also filling enough for an entree (maybe with a side salad).

I used a simple sauce so I could really taste the flavor of the gnocchi. [Tweet this]

I love garlic. It's probably my favorite ingredient and I add it to just about everything (except sweets...but I'll figure out a recipe someday ;)). Have no fear of garlic it not only keeps vampires away it's healthy in many other ways too; just google it. I minced up a bunch of garlic for this recipe, but you can use more or less depending on your taste preferences. The trick is to just soften the garlic when cooking it. You don't want to brown or burn it just heat it enough to flavor the butter and cook off that raw garlic bite.

Garlic not only keeps vampires away it's healthy in many other ways too. [Tweet this]

Garlic Butter Gnocchi

Ingredients:

Potato Gnocchi
2 Tbsp butter
2 Tbsp olive oil
1/4 cup minced garlic
Fresh cracked pepper
Parmesan cheese

Bring about 4-5 quarts of lightly salted water to a boil in a large stockpot.

Meanwhile, melt the butter over medium heat in a large saucepan. add the olive oil and garlic. Gently cook and stir the garlic until it's fragrant and tender. Remove from the heat.

Place frozen or fresh gnocchi in the boiling water and let boil until it floats. Fish the floating gnocchi out of the water with a slotted spoon or spider (skimmer) and drop into the garlic butter. Stir and toss until the gnocchi is coated with the oil.

You can optionally turn the heat back on and cook the gnocchi in the sauce for a little just don't burn the garlic.

Place the gnocchi in bowls and top with fresh cracked pepper and Parmesan.

Makes about 2 servings depending on how much gnocchi you use. Serve alongside a salad if you like.

Enjoy.