Roasted Garlic Parmesan Gnocchi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500 g potato gnocchi
02 -
1 head garlic
03 -
2 tablespoons olive oil
04 -
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
05 -
60 g grated Parmesan cheese, plus extra for serving
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon black pepper
08 -
1 tablespoon unsalted butter
09 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat oven to 200°C. Slice the top from the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, and wrap in aluminum foil. Roast in the oven for 30–35 minutes or until soft and golden. Allow to cool slightly.
02 -
Bring a large pot of salted water to a boil. Add gnocchi and cook per package instructions, typically 2–3 minutes, until they float to the surface. Drain well and set aside.
03 -
Squeeze roasted garlic cloves into a bowl, discarding skins. Mash into a smooth paste. Add remaining 1 tablespoon olive oil, thyme, grated Parmesan, salt, and black pepper. Stir to combine thoroughly.
04 -
Melt butter in a large skillet over medium heat. Add drained gnocchi and sauté 3–4 minutes until golden and slightly crisp. Add roasted garlic mixture and toss to coat evenly, allowing Parmesan to melt and cling to gnocchi.
05 -
Remove skillet from heat. Serve immediately, topped with additional grated Parmesan and chopped parsley.
# Notes:
01 -
For enhanced flavor, use fresh thyme and grate Parmesan cheese just before serving.