Italian Garlic Gnocchi
Imagine the aroma of freshly cooked gnocchi filling your kitchen, as the garlic slowly turns golden brown in the butter. The origins of Italian gnocchi date back to Roman times, when similar pasta dishes were made from flour and water. Potatoes only appeared in Europe after the 16th century, which led to the development of the gnocchi we know today, with its own unique shapes and flavors in different regions of Italy. The garlic-butter version is particularly popular in Northern Italy, where they create satisfying and delicious dishes from simple ingredients. The secret lies in the well-sautéed gnocchi: crispy on the outside, with a soft texture inside, made irresistible by the garlic butter and Parmesan. It's a perfect choice for a weekday dinner, but can also be a stunning dish for guests. As a variation, you can even sprinkle a little chili flakes on top if you want a bit of a spicy kick.
Ingredients for this recipe
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Preparation Steps
1
Bring a large pot of salted water to a boil. Once boiling, add the gnocchi. Cook until they float to the surface, indicating they are done. This usually takes 2-3 minutes. Tip: Avoid overcooking, as they may fall apart!
2
Drain the gnocchi thoroughly. If necessary, pat them dry with paper towels to ensure they crisp up nicely later. Tip: Don't leave them in water for too long, as they will become waterlogged.
3
In a large skillet, heat the olive oil over medium heat, then add the butter. When the butter starts to foam, add the finely minced garlic. Cook for 1-2 minutes, until fragrant and golden. Tip: Don't let the garlic burn, or it will become bitter.
4
Add the drained gnocchi to the skillet and sauté them on all sides until golden brown. This should take about 5-6 minutes. Tip: Avoid overcrowding the pan; cook them in batches if necessary.
5
Once the gnocchi are nicely browned, sprinkle with finely chopped fresh parsley, grated Parmesan cheese, and season with salt and freshly ground black pepper. Gently toss to coat each piece with the flavorful butter.
6
Serve immediately while hot. Tip: A little extra Parmesan and a drizzle of olive oil on top will make it even more delicious.
