Three Cheese Garlic Gnocchi

By Riley Wofford
June 12, 2014
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Author Notes: Tender potato gnocchi tossed with fontina, gruyere, parmesan, and garlic-herb butter. Riley Wofford

Serves: 4

  • 1 pound pre-made gnocchi
  • 6 tablespoons unsalted butter
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Fontina cheese
  • 1/4 cup shredded Gruyere cheese
  • Kosher salt
  • Freshly ground black pepper
  1. 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.
  2. 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.

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