Ingredients
Scale
- 1 package (16 oz) shelf-stable or refrigerated potato gnocchi
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish
- Dipping sauce of choice (Marinara, Pesto, or Garlic Aioli)
Instructions
- Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook for just 2 minutes, or until they just start to float to the surface. Drain them immediately and pat them dry with a clean kitchen towel. Removing excess moisture is the secret to getting that viral-worthy crunch. Line a large rimmed baking sheet with parchment paper to prevent sticking.
- Place the par-boiled gnocchi on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Toss well to ensure every piece is coated. Spread the gnocchi out so they aren’t touching. Use the bottom of a flat glass or a heavy measuring cup to gently press down on each gnocchi until it flattens and “smashes.” Sprinkle the grated Parmesan cheese evenly over the top of the smashed pieces.
- Slide the baking sheet into the oven and roast for 20 to 25 minutes. Halfway through the cooking time, you can carefully flip them if you want extra even browning, though it isn’t strictly necessary. Cook until the edges are deep golden brown and the cheese has formed a crispy lace around the pasta. Remove from the oven, garnish with fresh parsley, and serve immediately while hot and crispy.
- Cook Time: 35 minutes