Author Notes
Tender potato gnocchi tossed with fontina, gruyere, parmesan, and garlic-herb butter. —Riley Wofford
Ingredients
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1 pound
pre-made gnocchi
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6 tablespoons
unsalted butter
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2 teaspoons
dried oregano
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1 teaspoon
garlic powder
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1/4 cup
grated Parmesan cheese
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1/4 cup
shredded Fontina cheese
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1/4 cup
shredded Gruyere cheese
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Kosher salt
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Freshly ground black pepper
Directions
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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.
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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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