Crispy Hot Honey Gnocchi
shared by Nibblore Kitchen
Shelf-stable gnocchi crisp directly in a skillet, developing golden shells while staying pillowy inside. A buttery hot-honey glaze adds a sweet, spicy shine, balanced by tangy lemon, Parmesan, and fresh basil. Serve it straight from the pan for an easy, photogenic dinner. • Use shelf-stable, vacuum-packed gnocchi rather than refrigerated gnocchi; its drier surface browns more reliably without boiling. • A wide skillet is essential. If using a pan smaller than 30 cm, crisp the gnocchi in two batches and combine them before glazing. • Keep the heat low when adding honey because it can scorch quickly and become bitter. • For the most attractive finish, reserve a little Parmesan, basil, and crushed red pepper to scatter over the plated gnocchi. • Replace Parmesan with finely grated pecorino Romano for a sharper, saltier finish, reducing the added salt to 1/2 teaspoon. • Replace basil with chopped flat-leaf parsley for a fresher, less sweet herbal note. • For gentler heat, use 1/2 teaspoon red pepper flakes; for extra heat, increase them to 1 1/2 teaspoons. • Maple syrup can replace the honey, although the glaze will taste less floral and slightly thinner. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat for 5 to 7 minutes, turning occasionally; add a small drizzle of honey after reheating to refresh the glaze. Freezing is not recommended because the gnocchi lose their crisp texture.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 900 gpotato gnocchi, shelf-stable
- 2 tbspextra-virgin olive oil
- ¾ tspkosher salt
- ¼ tspblack pepper, freshly ground
- 2 tbspunsalted butter
- 2 clovegarlic, finely grated
- 3 tbsphoney
- 1 tspred pepper flakes
- 1 tbsplemon juice, freshly squeezed
- 45 gParmesan cheese, finely grated
- 15 gbasil leaves, torn
Instructions
- 1Separate any gnocchi that are stuck together, then pat them dry with a clean kitchen towel; surface moisture will prevent crisping. Keep the gnocchi uncooked.
- 2Heat the olive oil in a 30 cm heavy skillet over medium-high heat for 1 minute. Add the gnocchi in an even layer and season with the salt and black pepper. Cook uncovered for 4 minutes without stirring, until deeply golden underneath.
- 3Turn the gnocchi with a thin spatula, reduce the heat to medium, and cook for 6 to 8 minutes, stirring only every 2 minutes, until crisp in several places and tender when pierced. If the centers remain firm, add 2 tablespoons water, cover for 1 minute, then uncover and cook until the water evaporates.
- 4Push the gnocchi to the edges of the skillet. Add the butter and garlic to the center and cook for 30 seconds, stirring the garlic in the foaming butter until fragrant but not browned.
- 5Reduce the heat to low. Stir the honey and red pepper flakes into the garlic butter and simmer for 20 to 30 seconds, just until fluid and glossy. Remove the skillet from the heat, add the lemon juice, and toss thoroughly until every gnocchi is coated.
- 6Scatter the Parmesan over the gnocchi and toss once or twice, leaving some visible on top. Finish with the torn basil and serve immediately while the edges are crisp and the glaze is warm.