If there’s anything more satisfying than flipping crispy golden gnocchi in a hot skillet while sipping your favorite red, I’m yet to find it. The “Frozen Gnocchi Skillet with Lemon Butter” is a symphony of simple ingredients coming together to act like a mid-week luxury meal, but oh darling, without the hassle. Imagine crispy on the outside, soft on the inside gnocchi, drenched in a zesty lemon butter sauce with tender baby spinach, then topped with that snowy grace of Parmesan.
This dish throws a dinner party every time it hits the skillet, and everyone’s invited—crushed red pepper flakes for a bit of drama, garlic putting in the real work, and lemon zest to keep it all fresh. It’s the answer to “what’s for dinner?” when your fridge is almost bare and your calendar is too full. Exhale your day away, turn up the heat and let’s make magic with some frozen gnocchi.
Why You Will Love This Frozen Gnocchi Skillet with Lemon Butter
- Pantry-Friendly: Reach into the depths of your freezer and pantry to effortlessly bring this dish to life—no fancy ingredients or pre-thought required.
- Breezy Prep: From frozen straight to the skillet, this gnocchi does not even demand the courtesy of thawing; ready in 20, it’s perfect for an impromptu dining affair.
- Magnificently Minimal: One skillet, a handful of ingredients, and there you are—dinner that tastes like effort but actually took minutes and minimal dishwashing.
- Adjustable Heat: Flamboyant with the crushed red pepper or demure without, you control the spice level, making it a delight for every palate.
- Toddler Approved: Little fingers and pressed schedules adore these golden delights just as much as the grown-up gourmands!
Tips, Tricks & Variations
Love tang? Mix capers into the lemon-butter sauce for an extra layer of briny sophistication. If you’re feeling velvety, a touch of cream swirled in can elevate this from weeknight regular to guest-special. And yes, those on a dairy-free march can easily substitute with a plant-based butter and skip the Parmesan or use a vegan alternative. Make it your own!
To keep things fresh and exciting, swap spinach for kale or throw in some sun-dried tomatoes for a twist. As for leftovers, they reheat splendidly with a splash of water in the pan to revive that lemony sauce to its original glory.
Serving & Pairings
For a complete feast, serve this sizzling skillet gnocchi with a crisp white wine, such as a Sauvignon Blanc or a flirty Pinot Grigio, which both play nicely against the lemon butter sauce. A simple side salad dressed in balsamic vinaigrette makes a fresh contrast to the dish’s richness. As for tomorrow’s lunch, a quick reheat turns this dinner into a coveted desk lunch.
FAQ
Can I make it ahead?
The charm of this dish lies in its crisp, freshly cooked gnocchi, so it’s best enjoyed right off the stove. However, leftovers keep well for a day or two—just reheat in a skillet.
Any tips for extra crispy gnocchi?
Let the gnocchi sear in the skillet without stirring at first, to develop that beautiful crust. A hotter pan will ensure a good sear, but keep an eye not to burn the butter or garlic.
There you have it, lovelies—a dish that’s dressed to impress but couldn’t be easier to whip up. Here’s to doing the most, while doing very little. To nights that taste like love and effort but know your secret—it was all rather easy.
Frozen Gnocchi Skillet with Lemon Butter
Ingredients
Main
- 1 pound frozen gnocchi
- 4 tablespoons unsalted butter
- Zest and juice of 1 large lemon
- 2 cloves garlic minced
- 1 cup baby spinach
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Heat the skillet: Add frozen gnocchi to a non-stick skillet over medium-high. Cook until they start to get crispy on one side, about 5 minutes.
- Prepare lemon butter: Mix lemon zest, juice, and garlic in a bowl. Set aside.
- Flip & flavor: Flip gnocchi. Add butter and let it melt. Stir around the gnocchi.
- Add the greens: Add lemon-garlic mixture and spinach to the skillet. Include red pepper flakes if using. Cook until spinach wilts and gnocchi are crispy, about 3-4 minutes. Season with salt and pepper.
- Finish & serve: Remove from heat. Sprinkle with Parmesan and stir.
- Garnish & enjoy: Serve hot, garnished with chopped parsley.