15-Minute Garlic Butter Gnocchi: A Weeknight Lifesaver

You know those nights when you just need dinner on the table FAST, but you’re tired of the same old pasta routine? That’s exactly when my garlic butter gnocchi swoops in to save the day! It’s become my go-to “I can’t even” weeknight meal – ready in 15 minutes flat, with the most incredible rich, garlicky flavor. My kids actually cheer when they smell it cooking (and they’re usually too busy with their phones to notice what’s for dinner). The best part? It’s ridiculously simple to make – just pillowy soft gnocchi tossed in golden garlic butter, with a shower of parsley and parmesan. Trust me, once you try this, you’ll be making it at least twice a week like I do!

Why You’ll Love This Garlic Butter Gnocchi

Let me count the ways this dish will become your new best friend in the kitchen:

• It’s crazy fast – we’re talking dinner in 15 minutes flat
• The flavor punches way above its weight – that golden garlic butter is everything
• Even my picky eaters gobble it up (and ask for seconds!)
• Vegetarian-friendly but feels indulgent enough for meat lovers
• Uses ingredients you probably already have in your kitchen

Seriously, this garlic butter gnocchi is the ultimate weeknight hero – simple enough for exhausted parents but fancy enough to impress unexpected guests. Win-win!

Ingredients for Garlic Butter Gnocchi

Here’s what you’ll need to whip up this garlicky goodness:

• 500g gnocchi – store-bought works perfectly, no shame here!
• 4 tbsp butter – the real deal, unsalted if you’ve got it
• 4 cloves garlic, minced – fresh is best, trust me
• 1/4 cup fresh parsley, chopped – for that pop of color and freshness
• 1/4 tsp salt – to bring out all the flavors
• 1/4 tsp black pepper – freshly ground if you’re feeling fancy
• 1/4 cup grated parmesan cheese – because everything’s better with cheese

That’s it! Simple, right? Now let’s get cooking!

How to Make Garlic Butter Gnocchi

Alright, let’s turn these simple ingredients into something magical! I promise it’s easier than you think – just follow these steps and you’ll have restaurant-quality gnocchi in no time.

Step 1: Cook the Gnocchi

First, bring a big pot of salted water to a rolling boil – just like you would for pasta. Add your gnocchi (no need to thaw if using frozen) and give them a gentle stir so they don’t stick together. Here’s my pro tip: the gnocchi are done when they float to the top, usually about 2-3 minutes. Don’t overcook them or they’ll turn mushy! Drain them well in a colander – but don’t rinse, we want that starchy goodness to help the sauce cling.

Step 2: Prepare the Garlic Butter Sauce

While the gnocchi cook, melt your butter in a large skillet over medium heat. Watch it carefully – we want it golden, not brown! Add the minced garlic and immediately lower the heat to medium-low. Stir constantly for about 30 seconds to 1 minute – you’ll know it’s ready when your kitchen smells like heaven and the garlic is fragrant but not browned. Burnt garlic is bitter, and we want sweet, mellow flavor here!

Step 3: Combine and Season

Now the fun part! Add your drained gnocchi to the garlic butter and gently toss to coat every little pillow of deliciousness. I like to use tongs for this – it gives me more control. Sprinkle with salt and pepper, then take it off the heat. Finish with a generous shower of parmesan and that fresh parsley – the heat from the gnocchi will melt the cheese perfectly. Give it one last gentle toss, and you’re done! Serve immediately while it’s piping hot and the cheese is all melty.

Tips for Perfect Garlic Butter Gnocchi

After making this garlic butter gnocchi more times than I can count, here are my can’t-live-without tips:

• Fresh is best: That pre-minced garlic in a jar? Toss it! Fresh garlic makes all the difference in flavor.
• Watch the heat: Medium-low is your friend – too hot and your garlic will burn in seconds (ask me how I know).
• Spice it up: Add a pinch of red pepper flakes with the garlic if you like a little kick.
• Don’t crowd the pan: Use the biggest skillet you’ve got so the gnocchi get nicely coated, not steamed.
• Work fast: Have everything prepped before you start – once the garlic hits the pan, there’s no turning back!

Follow these tricks and your garlic butter gnocchi will turn out perfect every single time.

Variations for Garlic Butter Gnocchi

The beauty of this garlic butter gnocchi is how easily you can make it your own! Here are my favorite ways to switch it up:

• Veggie boost: Toss in a handful of baby spinach or sautéed mushrooms with the gnocchi
• Protein power: Add cooked shrimp, chicken, or crispy pancetta for extra heartiness
• Creamy dream: Stir in a splash of heavy cream with the butter for richer sauce
• Citrus pop: Finish with lemon zest for bright, fresh flavor

See? Endless possibilities for your garlicky masterpiece!

Serving Suggestions for Garlic Butter Gnocchi

This garlic butter gnocchi shines all on its own, but I love pairing it with a crisp green salad or some crusty garlic bread to soak up every last drop of that buttery sauce. For special occasions, I’ll add a glass of chilled white wine – the perfect match for all that garlicky goodness!

Storage and Reheating

Got leftovers? Lucky you! Store your garlic butter gnocchi in an airtight container in the fridge for up to 2 days. When reheating, skip the microwave – it’ll make the gnocchi rubbery. Instead, warm it gently in a skillet with a splash of water or broth to bring back that silky texture. Trust me, it makes all the difference!

Garlic Butter Gnocchi Nutritional Information

Nutritional values can vary based on specific ingredients and brands used. This garlic butter gnocchi makes a satisfying vegetarian meal that’s rich in flavor while being relatively balanced in carbs, protein, and fats.

Common Questions About Garlic Butter Gnocchi

I get asked about this garlic butter gnocchi recipe ALL the time – here are the answers to your burning questions!

Can I use frozen gnocchi?

Absolutely! Frozen gnocchi works great – just cook it straight from frozen, no thawing needed. It might take an extra minute or two to float to the top.

How do I prevent my gnocchi from sticking?

The key is using plenty of boiling water and giving them a gentle stir right after adding them to the pot. Also, don’t skip tossing them in the garlic butter sauce immediately after draining!

Can I make this gluten-free?

Yes! Just use gluten-free gnocchi (most stores carry them now) and double-check your other ingredients. The flavor will be just as amazing!

What if I burn my garlic?

Oops! Been there. Start over – burnt garlic tastes bitter. Next time, keep the heat lower and stir constantly!

Can I add other cheeses?

Of course! Pecorino Romano or Asiago would be delicious substitutes for parmesan. Just steer clear of super melty cheeses like mozzarella.

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