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Roasted garlic and Parmesan gnocchi has become the dish I reach for when craving pure comfort in a bowl. Imagine soft pillowy gnocchi coated in roasted garlic, melted Parmesan, and delicate herbs. This recipe elevates humble store-bought pasta into something fit for a special occasion dinner or a cozy night in.
I first whipped this up during a rainy evening when I needed warming, familiar flavors. Now it is my go-to when I want to treat myself and my family without too much fuss.
Ingredients
- Potato gnocchi: Choose either store-bought for convenience or homemade for a personal touch. Look for gnocchi that are slightly firm not mushy.
- Whole head of garlic: Roasting transforms garlic into a mellow and sweet flavor bomb.
- Olive oil: Pick a high-quality extra virgin olive oil for roasting and mixing.
- Fresh thyme leaves: Adds a fresh earthy note. If using dried thyme measure carefully for balance.
- Grated Parmesan cheese: A good quality Parmesan makes all the difference. Freshly grated is best for melt and depth.
- Salt: Brings out and brightens all other flavors in the dish.
- Black pepper: Adds just enough gentle heat to round out the cheese.
- Unsalted butter: Melts into the sauce and helps brown the gnocchi for a slightly crispy finish.
- Fresh parsley: This is your pop of color and brightness at the end. Choose flat-leaf parsley for the best flavor.
Step-by-Step Instructions
- Roast the Garlic:
- Set your oven to hot and prep your garlic head by slicing off just enough to expose the cloves. Drizzle with olive oil and wrap up snugly in foil. Roast until the cloves are very soft and golden which will take about half an hour. Let it cool just enough so you can squeeze out the sweet caramelized garlic.
- Cook the Gnocchi:
- While the garlic works its magic, bring a large pot of salted water to a rolling boil. Drop the gnocchi in. When they float to the surface after a couple minutes scoop them out and drain well. This keeps your dumplings light and pillowy not waterlogged.
- Prepare the Garlic and Thyme Mixture:
- Take that roasted garlic and squeeze each clove out into a bowl. Mash with a fork until smooth and creamy. Stir in olive oil plenty of grated Parmesan thyme salt and pepper. Aim for a uniform fragrant paste because this is what cloaks each dumpling.
- Combine and Sauté:
- Melt butter in a roomy skillet over medium heat. Toss in the cooked gnocchi and let them hang out in the hot pan until they puff and start to turn gold and crisp around the edges. This step is where plain gnocchi become irresistible. Pour in your garlic and cheese mix and toss so every piece is coated and everything melds into a rich glossy sauce.
- Serve:
- Slide everything off the heat. Sprinkle with more grated Parmesan and freshly chopped parsley. Plate while hot and enjoy straight away for the best gooey cheesy texture.
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I am especially fond of the way roasted garlic becomes sweet and caramel, custom-made for Parmesan. It reminds me of my grandmother urging everyone to try a roasted garlic clove at Sunday dinners and her pride when it melted into the dish.
Storage Tips
Leftover roasted garlic and Parmesan gnocchi will keep in the fridge for up to three days. Place in an airtight container and gently reheat in a skillet with a splash of water to loosen the sauce. Microwaving works in a pinch but you will lose a bit of that tasty crispness. I rarely have leftovers because this dish is just so hard to resist.
Ingredient Substitutions
If you cannot find fresh thyme try dried but use a light touch. For a dairy free version use a plant-based butter and a hard vegan cheese substitute. You might swap out Italian parsley for fresh basil for an herby twist. For a bit of heat a tiny sprinkle of crushed red pepper flakes puts a new spin on things.
Serving Suggestions
I love to serve this gnocchi on its own as a meal with a leafy green salad for balance. You can also offer it as a side with roasted meats or grilled fish. Try pairing with a crisp white wine or sparkling water with lemon for a perfect match.
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Now that you have mastered this dish, let its comforting flavors become your new favorite!
Frequently Asked Questions
- → How do you roast garlic for this dish?
Slice the top off the whole garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 30-35 minutes until cloves are soft and golden.
- → Can I use store-bought gnocchi?
Yes, both store-bought and homemade gnocchi work well. Just follow package instructions for boiling before sautéing.
- → What keeps the gnocchi from sticking in the pan?
Using butter or olive oil in the skillet and allowing the gnocchi to crisp undisturbed helps prevent sticking.
- → Is fresh thyme necessary?
Fresh thyme delivers the best flavor, but dried thyme may be substituted. Adjust the amount for intensity.
- → How can I make the dish creamier?
For extra creaminess, stir in a splash of cream or melt in additional Parmesan with the garlic mixture.
- → What garnishes pair best?
Finish with extra Parmesan and freshly chopped parsley for added flavor and a vibrant touch.