Tender potato gnocchi tossed with fontina, gruyere, parmesan, and garlic-herb butter. —Riley Wofford
grated Parmesan cheese
shredded Fontina cheese
shredded Gruyere cheese
Freshly ground black pepper
In This Recipe
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 3 to 5 minutes, until they float to the surface.
Meanwhile, combine the butter, oregano, and garlic powder in a large skillet over medium-high heat. Using a slotted spoon, drain the gnocchi and add the skillet to form an even layer. Cook for 3 to 4 minutes, stirring occasionally, until the gnocchi are golden brown on both sides. Remove from the heat and stir in the cheeses. Season with salt and pepper, to taste.