This quick gnocchi recipe combines tender potato gnocchi with olive oil, Parmesan cheese, and fresh parsley for a simple meal ready in about 20 minutes. After boiling, the gnocchi are briefly sautéed in olive oil to give the outside a light golden finish while keeping the centers soft.
Fresh parsley adds brightness, while grated Parmesan brings a savory, salty finish. Serve the gnocchi immediately as a quick main dish, or pair it with a green salad or roasted vegetables.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Gnocchi with Parsley and Parmesan Cheese
Tender potato gnocchi lightly sautéed in olive oil and finished with Parmesan cheese and fresh parsley. A simple 20-minute meal with a soft center and lightly golden exterior.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Bring a pot of salted water to a boil.
- Add gnocchi and cook until they float.
- Drain and set aside.
- Heat olive oil in a pan over medium heat.
- Add cooked gnocchi and sauté lightly.
- Season with salt and black pepper.
- Transfer to a serving bowl.
- Sprinkle with grated parmesan.
- Garnish with fresh parsley before serving.
Nutrition
Notes
• Cook the gnocchi just until they float to the surface, then drain them promptly to avoid overcooking.
• Let the drained gnocchi sit briefly before adding them to the skillet. Excess water can prevent them from browning.
• Sauté the gnocchi only until lightly golden so the centers remain soft and tender.
• Add the Parmesan after cooking rather than frying it in the pan, and finish with fresh parsley just before serving.
• Serve immediately for the best texture.