Zesti Gnocchi with a Butter Emulsion

Zesti Gnocchi with a Butter Emulsion

Bowl of Gnocchi in a Butter Emulsion Topped With Grated Parmigiano Reggiano Cheese


This recipe reminds us of a crisp and cool spring evening on a patio with pals and a nice glass of wine. Takes 10 minutes and needs just 6 ingredients - so you can spend your time snacking and wine-ing instead. 

Serves 2

Prep time: 5 minutes

Cooking time: 10 minutes


  • 1 pack of store-bought gnocchi (or make it yourself!) 
  • 2 tbsp of butter
  • 3 tbsp grated Parmigiano-Reggiano
  • 2 tbsp salt
  • 2 handfuls of arugula
  • 2 tbsp Zesti Seasoning Salt


  1. Bring a pot of water to a boil, and add the salt. Add the gnocchi and stir to separate. Cook until they float, around 2 minutes. 
  2. Heat a pan over a med-high heat. When a few of the gnocchi start rising to the top, add the butter to the pan. With a slotted spoon, remove the gnocchi and put into the pan. Raise the heat to high, and cook without stirring for a minute or 2. Don’t stir or shake the pan, you want the gnocchi to get some delicious, brown, crispy bits. 
  3. When the gnocchi is crispy, add around ¼ cup of the water the gnocchi was cooked in, a tbsp of parm, and the zesti. Stir together. The starch and cheese will help the butter emulsify, and make a creamy, thick sauce that will coat the gnocchi. Add the arugula, and stir to combine. The heat in the pan will wilt the leaves. 
  4. To serve, pour into 2 bowls, make sure you get all that buttery goodness. Finish with the remaining parm, and a sprinkle of Zesti. 

Make it vegan: Use olive oil instead of butter, and use Ooomami Seasoning Salt instead of the cheese. 


Bowl of gnocchi topped with grated parmigiano cheese on a walnut table top