Prep Time 5 mins Cook Time 10 mins
4 tablespoons butter
1 tablespoon Extra Virgin Olive Oil
1 pound Potato Gnocchi
1/2 teaspoon kosher salt
1 shallot, minced OR Chopped Borettane Onions
6 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup freshly grated parmesan
OR 1/2 cup grated Pecorino Romano
fresh basil to garnish
Melt the butter and olive oil in a large skillet. Add shallot or grilled borettane onions, garlic and red pepper flakes to the skillet and heat until fragrant, about 30 seconds. Using a slotted spoon, remove as much of the shallot or onion / garlic from the skillet and set aside (we will add it back later). Leave the infused butter and olive oil in the pan.
Add gnocchi to the pan and cook on high, stirring frequently for about 5-6 minutes. Flip the gnocchi evenly in the pan for crisp texture on all sides.
Add the shallot or onion and garlic back to the pan, sprinkle half the parmesan or Pecorino Romano and give a quick stir to coat well. Remove the garlic butter cheese gnocchi from the pan and serve with remaining grated parmesan or Pecorino Romano and fresh basil.