Transform a store-bought favorite into the easiest, cheesiest recipe for Crispy Parmesan Gnocchi perfect for dunking into marinara sauce or pesto.
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Crispy Roasted Parmesan Potatoes were a viral sensation for a reason: they’re fast and easy to make, and even faster and easier to eat. But what happens when you upgrade your potatoes to… potato gnocchi? You get the ultimate mashup of pillowy soft potato dumplings, extra-crispy cheese and all the salty, cheesy, chewy deliciousness imaginable.
Why You’ll Love this Recipe
- Four simple ingredients.
- Crispy, cheesy, pillowy gnocchi perfection.
- Versatile. Dip and dunk this appetizer-slash-snack in marinara, pesto or vodka sauce.
- Easy to customize. Toss in extra herbs like rosemary or thyme.
- A store-bought shortcut recipe at its finest!
Key Ingredients You’ll Need
- Store-Bought Gnocchi: Refrigerated or shelf-stable gnocchi both work great in this recipe.
- Parmesan cheese: Freshly grated Parmesan melts best and will create the laciest, crispiest crunch.
- Chives: Finely chopped chives lend oniony flavor but aren’t essential.
- Unsalted Butter: Emphasis on “unsalted!” Parmesan is naturally salty, so omit any additional salt when it comes to butter.
How to Make Crispy Parmesan Gnocchi
- Boil the gnocchi. The gnocchi will cook in 2 to 3 minutes (depending on the brand). It’s important to then drain them and arrange them in a single layer on a baking sheet to cool and dry out for about 10 minutes.
Pro Tip: You can tell the gnocchi are cooked perfectly when they begin to float in the salted water.
- Make the Parmesan mixture. Combine the Parmesan cheese, chives and butter directly in the baking dish. It will be a paste-like consistency, which you spread evenly in the baking pan.
- Arrange the gnocchi and roast. Lay out the gnocchi side by side in a single layer then pop the baking pan in the oven just until the Parmesan cheese is golden and crispy.
- Let it cool. It’s important to let the gnocchi cool completely once you remove them from the oven. This ensures the cheese will be extra-crispy.
Pro Tips for Recipe Success
- Don’t overcook the gnocchi when you are boiling them. They really only take 2 to 3 minutes to cook.
- Don’t add more salt to the recipe. The Parmesan will do all the seasoning you need!
- Get creative with dipping sauces, from pesto to marinara and every pasta sauce in between.
Frequently Asked Questions
Larger pieces of Parmesan can be freshly grated using a microplane, a box grater or a food processor.
If you have extra time (or interest!), check out my full tutorial for how to make gnocchi using leftover mashed potatoes.
Yes! You can definitely use homemade gnocchi in this recipe, however it will be less dense than most store-bought versions so you will need to adjust the boiling time.
Absolutely. The recipe can be made up to one day in advance and stored in an airtight container in the fridge. The gnocchi can be re-crisped in the oven or an air fryer.
More Recipes to Make with Gnocchi
- One-Pot Gnocchi with Sausage
- Quick Gnocchi with Crispy Garlic
- Easy Gnocchi Chicken Soup
- Leftover Mashed Potato Gnocchi
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- 16 oz. store-bought refrigerated gnocchi
- 2/3 cup grated Parmesan cheese
- 2 teaspoons chopped fresh chives
- 1 1/2 Tablespoons unsalted butter, melted
- Marinara, for serving
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2 to 3 minutes (or according to package directions). Drain the gnocchi then arrange it in a single later on the lined baking sheet. Set it aside to cool for 10 minutes.
- In a 13×9-inch baking pan, stir together the cheese, chives and melted butter to form a paste. Spread the paste into an even layer.
- Arrange the gnocchi side by side in a single later atop the cheese.
- Bake the gnocchi until the cheese turns dark golden, 15 to 20 minutes. Remove the pan from the oven and let it cool completely before serving with marinara sauce for dipping.
- Allowing the gnocchi to cool and air-dry for 10 minutes before roasting it helps ensure the cheese will be extra-crispy.
- The cheese will crisp up further after the gnocchi is removed from the oven.
Did you try this recipe?
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10 out of 10 stars!!! The combo of the soft gnocchi and the crunchy cheese was INCREDIBLE. Made for a party and everyone loved how unique it was!
So good! We dunked in marinara sauce and red pesto. YUM!!!
I’m thrilled you enjoyed the recipe, Kari!
Haven’t made this yet but want to.
In one of the pictures, it shows the finished product sitting on a cooling rack.
How did you get it out of the in one piece?
Hi Jan! I used a spatula to loosen it up and it just came right out. Here’s the video on Facebook: https://www.facebook.com/reel/941602963665455/?s=single_unit