Craving that irresistible, creamy parmesan goodness? Whether you’re whipping up a quick weeknight dinner, planning a cozy comfort meal, or looking for that perfect cheesy side dish, we’ve gathered 20 mouthwatering recipes that celebrate parmesan in all its glory. Get ready to discover new favorites that will make every meal feel special—let’s dive into these delicious creations!
Parmesan Truffle Fries with Herbs
Sometimes the best recipes come from happy accidents in the kitchen—like the time I tried to fancy up regular fries for a last-minute dinner party and ended up creating these Parmesan Truffle Fries with Herbs. Seriously, these are so good they might just become your new go-to side dish for everything from burgers to steak nights.
Ingredients
– 2 pounds russet potatoes
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons truffle oil
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Scrub the potatoes thoroughly under cold running water to remove any dirt.
3. Cut each potato into 1/4-inch thick fry-shaped strips, keeping them as uniform as possible for even cooking.
4. Pat the potato strips completely dry with paper towels—this is crucial for achieving crispy fries rather than steamed ones.
5. Toss the dried potato strips with olive oil, kosher salt, and black pepper in a large bowl until evenly coated.
6. Arrange the potatoes in a single layer on the prepared baking sheet, making sure they don’t touch each other.
7. Bake at 425°F for 20 minutes, then flip each fry using tongs for even browning on both sides.
8. Continue baking for another 15-20 minutes until the fries are golden brown and crispy around the edges.
9. Transfer the hot fries to a clean bowl and immediately drizzle with truffle oil while still warm so the flavor absorbs better.
10. Sprinkle the grated Parmesan cheese over the fries, tossing gently to distribute evenly.
11. Add the chopped fresh parsley and chives, giving one final gentle toss to combine.
Absolutely addictive with their crispy exterior and fluffy interior, these fries get an earthy depth from the truffle oil that pairs perfectly with the salty Parmesan and fresh herbs. I love serving them alongside grilled meats or even topping them with a fried egg for an indulgent brunch option—they’re that versatile!
Spinach and Parmesan Stuffed Portobello Mushrooms
Getting dinner on the table during busy weeknights used to stress me out until I discovered these stuffed portobellos – they come together in under 30 minutes but feel fancy enough for weekend guests. I love how the earthy mushrooms create the perfect edible bowl for that creamy spinach and parmesan filling that my whole family devours every time I make them.
Ingredients
– 4 large portobello mushroom caps
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 5 ounces fresh spinach
– 2 cloves garlic, minced
– 1/2 cup grated parmesan cheese
– 1/4 cup breadcrumbs
– 1/4 cup ricotta cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Use a spoon to gently scrape out the gills from the portobello mushroom caps.
3. Brush both sides of the mushroom caps with 1 tablespoon olive oil.
4. Season the mushroom caps with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Place the mushroom caps gill-side down on the prepared baking sheet and bake for 10 minutes.
6. While mushrooms bake, heat a large skillet over medium heat and add the 5 ounces fresh spinach.
7. Cook the spinach, stirring constantly, until completely wilted, about 3-4 minutes.
8. Transfer the cooked spinach to a clean kitchen towel and squeeze out all excess liquid.
9. Return the dry spinach to the skillet and add 2 cloves minced garlic, cooking for 1 minute until fragrant.
10. Remove the skillet from heat and stir in 1/2 cup grated parmesan cheese, 1/4 cup breadcrumbs, and 1/4 cup ricotta cheese until well combined.
11. Remove the partially baked mushrooms from the oven and flip them gill-side up.
12. Divide the spinach mixture evenly among the 4 mushroom caps, pressing it gently into the cavities.
13. Return the stuffed mushrooms to the oven and bake for 15 minutes until the filling is golden and mushrooms are tender.
14. Let the mushrooms rest for 5 minutes before serving to allow the filling to set.
You’ll love how the mushrooms become meaty and tender while the filling develops a beautiful golden crust. Yesterday I served these alongside a simple arugula salad, and the contrast between the warm, savory mushrooms and fresh greens was absolutely perfect.
Parmesan and Herb Focaccia Bread
There’s something magical about pulling a golden, herb-speckled focaccia from the oven—the crisp crust giving way to a soft, airy interior always feels like a small kitchen triumph. This Parmesan and Herb Focaccia has become my go-to for casual gatherings, and I love how the salty Parmesan and fragrant herbs create such a comforting aroma that fills the entire house. Honestly, I’ve been known to “test” a corner piece straight from the pan, burning my fingers in the process, but it’s absolutely worth it.
Ingredients
– 4 cups all-purpose flour
– 1 ½ cups warm water (110°F)
– 2 ¼ tsp active dry yeast
– 1 tbsp granulated sugar
– 1 ½ tsp salt
– ¼ cup olive oil
– ½ cup grated Parmesan cheese
– 2 tbsp fresh rosemary
– 1 tbsp fresh thyme
– 2 cloves garlic
– 1 tsp flaky sea salt
Instructions
1. Combine 1 ½ cups warm water (110°F), 2 ¼ tsp active dry yeast, and 1 tbsp granulated sugar in a large bowl and let sit for 5 minutes until foamy.
2. Add 4 cups all-purpose flour and 1 ½ tsp salt to the yeast mixture and stir until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
5. Press the dough into a greased 9×13-inch baking pan, creating dimples with your fingertips.
6. Drizzle ¼ cup olive oil over the dough, making sure it pools in the dimples.
7. Sprinkle ½ cup grated Parmesan cheese evenly over the dough surface.
8. Finely chop 2 tbsp fresh rosemary and 1 tbsp fresh thyme and sprinkle over the cheese.
9. Mince 2 cloves garlic and distribute evenly across the focaccia.
10. Sprinkle 1 tsp flaky sea salt over the entire surface.
11. Let the topped dough rest for 20 minutes while preheating oven to 400°F.
12. Bake for 20-25 minutes until golden brown and crisp around the edges.
13. Cool in the pan for 10 minutes before transferring to a wire rack.
Something truly special happens when you tear into this focaccia—the crisp, salty crust gives way to a tender, chewy crumb that’s studded with pockets of melted Parmesan. Serve it warm alongside soup or slice it horizontally for an incredible sandwich bread that will elevate even the simplest fillings.
Parmesan Crusted Salmon with Dill
Sometimes the simplest recipes become the most memorable ones in my kitchen rotation. I first discovered this parmesan crusted salmon when trying to use up some fresh dill from my garden, and now it’s my go-to for quick, impressive dinners that never fail to wow guests. The crispy parmesan topping creates this magical contrast with the tender salmon underneath that keeps me coming back week after week.
Ingredients
– 4 (6-ounce) salmon fillets
– 1/2 cup grated parmesan cheese
– 1/4 cup panko breadcrumbs
– 2 tablespoons chopped fresh dill
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure the crust adheres properly.
3. In a medium bowl, combine the parmesan cheese, panko breadcrumbs, chopped dill, garlic powder, salt, and black pepper.
4. Drizzle the olive oil and lemon juice evenly over the top of each salmon fillet.
5. Press the parmesan mixture firmly onto the top of each salmon fillet, creating an even layer about 1/4-inch thick.
6. Place the coated salmon fillets on the prepared baking sheet, leaving 2 inches between each piece for even cooking.
7. Bake at 400°F for 12-15 minutes until the crust is golden brown and the salmon flakes easily with a fork.
8. Use an instant-read thermometer to check that the internal temperature reaches 145°F for perfectly cooked salmon.
9. Let the salmon rest for 3 minutes before serving to allow the juices to redistribute.
A crispy, golden parmesan crust gives way to incredibly moist, flaky salmon that practically melts in your mouth. The fresh dill adds a bright, herbaceous note that cuts through the richness beautifully, making this dish feel both elegant and comforting. For a complete meal, I love serving it over a bed of lemon rice or alongside roasted asparagus to soak up any extra flavor from the baking sheet.
Parmesan Zucchini Chips with Marinara
Crispy, golden, and utterly addictive—these Parmesan zucchini chips have become my go-to snack ever since my garden overflowed with summer squash last month. I was determined to find a way to enjoy zucchini that didn’t involve another loaf of bread or spiralized “noodles,” and after several messy kitchen experiments, this baked version emerged as the clear winner in both flavor and crunch.
Ingredients
– 2 medium zucchinis
– 1/2 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 1/4 cup all-purpose flour
– 2 large eggs
– 1/2 teaspoon garlic powder
– 1/2 teaspoon Italian seasoning
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 1 cup marinara sauce
– Cooking spray
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the zucchinis into 1/4-inch thick rounds using a sharp knife or mandoline for even thickness.
3. Pat the zucchini rounds completely dry with paper towels to remove excess moisture.
4. Combine the flour, garlic powder, Italian seasoning, black pepper, and salt in a shallow bowl.
5. Beat the eggs in a second shallow bowl until uniform in consistency.
6. Mix the Parmesan cheese and panko breadcrumbs together in a third shallow bowl.
7. Dredge each zucchini round in the flour mixture, shaking off any excess.
8. Dip the floured zucchini into the beaten eggs, allowing excess to drip off.
9. Press the zucchini firmly into the Parmesan-panko mixture, coating both sides completely.
10. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet.
11. Lightly spray the tops of the zucchini chips with cooking spray.
12. Bake for 15-18 minutes until the coating is golden brown and crispy.
13. Flip the chips halfway through baking using tongs for even browning.
14. Heat the marinara sauce in a small saucepan over medium heat for 5-7 minutes until warm.
15. Remove the zucchini chips from the oven when the edges are deeply golden.
16. Let the chips rest on the baking sheet for 2-3 minutes to crisp further.
Deliciously crispy on the outside while staying tender inside, these chips offer the perfect balance between the nutty Parmesan and fresh zucchini. I love serving them alongside the warm marinara for dipping, though they’re equally fantastic piled high on a platter for game day or as a colorful appetizer at dinner parties.
Parmesan and Prosciutto Wrapped Asparagus
Getting asparagus to shine at dinner parties used to be my culinary challenge until I discovered this magical combination. Growing up, my Italian grandmother would wrap everything in prosciutto, and I’ve carried that tradition into my own kitchen with this elegant yet simple appetizer that never fails to impress my guests.
Ingredients
– 1 pound fresh asparagus spears
– 2 ounces thinly sliced prosciutto
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the tough ends from the asparagus spears by bending each spear until it snaps naturally at the tender point.
3. Arrange the trimmed asparagus in a single layer on the prepared baking sheet.
4. Drizzle the olive oil evenly over the asparagus spears.
5. Sprinkle the salt and black pepper over the asparagus, ensuring even coverage.
6. Toss the asparagus gently with your hands to coat each spear completely with the oil and seasonings.
7. Divide the grated Parmesan cheese evenly among the asparagus spears, pressing it lightly to adhere.
8. Cut each prosciutto slice in half lengthwise to create thinner strips.
9. Wrap one prosciutto strip around each asparagus spear in a spiral pattern, starting about 1 inch from the top.
10. Arrange the wrapped asparagus in a single layer on the baking sheet, ensuring they don’t touch.
11. Bake for 12-15 minutes until the prosciutto is crispy and the asparagus is tender when pierced with a fork.
12. Remove from the oven and let rest for 2 minutes before serving.
Knowing how the salty prosciutto crackles against the tender asparagus creates such satisfying texture contrast. The Parmesan forms a delicate crust that adds nutty depth to each bite, making these perfect for serving alongside grilled meats or as part of an antipasto platter where their elegant appearance really stands out.
Creamy Parmesan Polenta with Roasted Tomatoes
During those chilly autumn evenings when I’m craving something comforting yet elegant, this creamy polenta with roasted tomatoes has become my go-to recipe. There’s something magical about how the sweet, caramelized tomatoes pair with the rich, cheesy polenta—it feels like a warm hug in a bowl, and it always reminds me of cozy dinners with friends where we linger at the table long after the plates are empty.
Ingredients
– 1 cup polenta
– 4 cups water
– 1 tsp salt
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
– 1 pint cherry tomatoes
– 2 tbsp olive oil
– 1/4 tsp black pepper
– 2 cloves garlic
– 1/4 cup fresh basil
Instructions
1. Preheat your oven to 400°F.
2. Halve the cherry tomatoes and place them on a baking sheet.
3. Mince the garlic cloves and sprinkle them over the tomatoes.
4. Drizzle the tomatoes with olive oil and season with black pepper.
5. Roast the tomatoes in the preheated oven for 20-25 minutes until they’re wrinkled and slightly caramelized.
6. While tomatoes roast, bring 4 cups of water to a rolling boil in a heavy-bottomed saucepan.
7. Add 1 teaspoon of salt to the boiling water.
8. Gradually whisk in 1 cup of polenta in a thin, steady stream to prevent clumping.
9. Reduce heat to low and simmer the polenta for 25-30 minutes, stirring frequently with a wooden spoon to prevent sticking.
10. Stir in 2 tablespoons of butter until fully melted and incorporated.
11. Remove the polenta from heat and stir in 1/2 cup grated Parmesan cheese until smooth and creamy.
12. Chop the fresh basil leaves.
13. Spoon the creamy polenta into bowls and top with roasted tomatoes.
14. Garnish with chopped fresh basil.
What makes this dish truly special is the contrast between the velvety, cheesy polenta and the burst of sweet acidity from the roasted tomatoes. The texture is wonderfully creamy yet substantial enough to feel satisfying, while the garlic and basil add fresh, aromatic notes that brighten each bite. I love serving this family-style in a large bowl for casual gatherings, or you can elevate it for dinner parties by adding seared scallops or grilled shrimp for an extra protein boost.
Parmesan and Panko Crusted Eggplant
Whenever I find myself with an abundance of eggplant from the farmer’s market, this Parmesan and Panko Crusted Eggplant is my go-to recipe. I first discovered this dish when trying to recreate a restaurant favorite my family couldn’t stop talking about, and now it’s become our weekly meatless Monday staple that even my picky eater requests.
Ingredients
- 1 large eggplant
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup marinara sauce
- 1/4 cup shredded mozzarella cheese
- 2 tbsp chopped fresh basil
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Slice the eggplant into 1/2-inch thick rounds using a sharp knife.
- Sprinkle both sides of eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture.
- Pat the eggplant slices completely dry with paper towels to ensure proper crisping.
- Place the all-purpose flour in a shallow bowl.
- Whisk the eggs in a separate shallow bowl until fully combined.
- Combine panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper in a third shallow bowl.
- Dredge each eggplant slice first in the flour, shaking off any excess.
- Dip the floured eggplant slice into the egg mixture, coating both sides completely.
- Press the eggplant slice firmly into the panko mixture, ensuring an even coating on both sides.
- Arrange the coated eggplant slices in a single layer on the prepared baking sheet.
- Drizzle olive oil evenly over the top of each breaded eggplant slice.
- Bake for 15 minutes until the bottoms are golden brown and crispy.
- Flip each eggplant slice using tongs and bake for another 10 minutes.
- Spread 1 tablespoon of marinara sauce over each eggplant slice.
- Sprinkle shredded mozzarella cheese evenly over the marinara sauce.
- Return to the oven and bake for 3-5 minutes until the cheese is melted and bubbly.
- Remove from oven and let rest for 2 minutes before serving.
- Sprinkle chopped fresh basil over the finished eggplant slices.
But what really makes this dish special is the incredible textural contrast between the crispy panko crust and the tender, almost creamy eggplant interior. The nutty Parmesan flavor pairs beautifully with the bright marinara, creating a satisfying vegetarian main that holds its own against any meat dish. I love serving these stacked with fresh arugula between layers for an impressive presentation that always wows dinner guests.
Parmesan and Walnut Crusted Cod
Parmesan and walnut crusted cod has become my go-to weeknight dinner when I want something fancy-feeling but easy enough to throw together after a long day. There’s something magical about how the crunchy, savory topping contrasts with the tender flaky fish beneath – it never fails to impress my family, even on those hectic evenings when I’m tempted to just order takeout.
Ingredients
– 4 (6-ounce) cod fillets
– 1/2 cup grated Parmesan cheese
– 1/2 cup finely chopped walnuts
– 1/4 cup panko breadcrumbs
– 2 tablespoons chopped fresh parsley
– 1 teaspoon lemon zest
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 2 tablespoons olive oil
– 1 tablespoon Dijon mustard
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the cod fillets completely dry with paper towels to ensure the crust adheres properly.
3. In a medium bowl, combine Parmesan cheese, walnuts, panko breadcrumbs, parsley, lemon zest, garlic powder, black pepper, and salt.
4. Brush the top of each cod fillet evenly with Dijon mustard using a pastry brush.
5. Press the walnut-Parmesan mixture firmly onto the mustard-coated surface of each fillet, creating an even layer about 1/4-inch thick.
6. Drizzle olive oil over the crusted fillets to help them achieve a golden brown color during baking.
7. Bake for 12-15 minutes until the internal temperature reaches 145°F and the crust is deeply golden.
8. Let the fish rest for 3 minutes before serving to allow the juices to redistribute evenly. During this resting time, the residual heat will finish cooking the fish perfectly without drying it out.
9. Use a thin spatula to transfer the fillets to plates, being careful not to disturb the delicate crust. Don’t skip lining your baking sheet – it makes cleanup so much easier and prevents the delicate fish from sticking.Delightfully crispy on top while remaining incredibly moist inside, this cod pairs beautifully with roasted asparagus or a simple arugula salad. The nutty walnuts and salty Parmesan create such a satisfying crunch that you might find yourself making extra topping just to sprinkle over your side dishes too.
Parmesan and Basil Pesto Flatbread
Busy weeknights call for quick, delicious solutions, and this Parmesan and Basil Pesto Flatbread has become my go-to. I first threw it together when friends dropped by unexpectedly, and now it’s a regular in my rotation because it comes together in under 20 minutes. The combination of fragrant basil pesto and salty Parmesan on a crispy flatbread is simply irresistible.
Ingredients
- 1 pre-made flatbread
- 1/4 cup basil pesto
- 1/2 cup shredded Parmesan cheese
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 400°F and position a rack in the center for even heating.
- Place the flatbread on a baking sheet and brush the entire surface with 1 tablespoon of olive oil using a pastry brush.
- Spread 1/4 cup of basil pesto evenly over the flatbread, leaving a 1/2-inch border around the edges to prevent burning.
- Sprinkle 1/2 cup of shredded Parmesan cheese uniformly over the pesto layer.
- Evenly dust 1/4 teaspoon of garlic powder and 1/4 teaspoon of red pepper flakes across the cheese for added flavor.
- Bake the flatbread at 400°F for 10-12 minutes, or until the edges are golden brown and the cheese is fully melted and bubbly.
- Remove the flatbread from the oven using oven mitts and let it rest on the baking sheet for 2 minutes before slicing to allow the cheese to set.
- Cut the flatbread into 8 equal slices using a pizza cutter or sharp knife for clean edges.
Delightfully crispy with a chewy center, this flatbread delivers bold basil flavor complemented by the salty, nutty Parmesan. The subtle heat from the red pepper flakes adds a nice kick that keeps you coming back for more. I love serving it alongside a simple arugula salad or cutting it into smaller pieces for an easy appetizer at gatherings.
Parmesan and Black Pepper Shortbread Crackers
Perfect for holiday gatherings or just because it’s Tuesday, these savory crackers have become my go-to homemade snack. I first discovered this recipe when I needed something elegant yet simple to bring to a friend’s wine tasting party, and now I make them monthly—they disappear faster than I can bake them!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Combine 1 cup all-purpose flour, 1/2 cup grated Parmesan cheese, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl.
- Cut 1/2 cup cold unsalted butter into small cubes and add to the dry ingredients.
- Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs with no large butter pieces remaining.
- Knead the mixture gently in the bowl until it comes together into a cohesive dough, being careful not to overwork it.
- Turn the dough out onto a lightly floured surface and shape it into a log approximately 2 inches in diameter.
- Wrap the dough log tightly in plastic wrap and refrigerate for 30 minutes until firm.
- Remove the chilled dough from refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Arrange the rounds on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 18-20 minutes until the edges are lightly golden and the centers appear set.
- Transfer the baked crackers to a wire rack to cool completely before serving.
Delightfully crisp with a satisfying snap, these crackers feature the perfect balance of nutty Parmesan and peppery warmth. I love serving them alongside a sharp cheddar cheese board or crumbling them over tomato soup for extra texture—they elevate even the simplest meals into something special.
Parmesan and Sage Brown Butter Gnocchi
Very few dishes transport me back to cozy autumn evenings like this one does—I first discovered this combination when my sage plant went wild one October, and I needed to use up those fragrant leaves before frost hit. This parmesan and sage brown butter gnocchi has become my go-to comfort meal when I want something fancy-feeling but ridiculously easy to throw together after a long day.
Ingredients
– 1 package (16 oz) potato gnocchi
– 6 tbsp unsalted butter
– 1/4 cup fresh sage leaves
– 1/2 cup grated parmesan cheese
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the potato gnocchi to the boiling water and cook for exactly 2-3 minutes, or until they float to the surface.
3. Drain the gnocchi thoroughly in a colander, shaking to remove excess water.
4. While the gnocchi cooks, melt the unsalted butter in a large skillet over medium heat.
5. Continue cooking the butter for 3-4 minutes, swirling the pan occasionally, until it turns golden brown and develops nutty aromas.
6. Add the fresh sage leaves to the brown butter and fry for 30-45 seconds until crispy but not burned.
7. Tip: Watch the butter closely during browning—it can burn quickly once it reaches the golden stage.
8. Reduce the heat to low and immediately add the drained gnocchi to the skillet.
9. Toss the gnocchi gently in the brown butter sauce until evenly coated.
10. Tip: Don’t overcrowd the skillet—work in batches if needed for proper browning.
11. Sprinkle the grated parmesan cheese over the gnocchi while still over low heat.
12. Season with black pepper and salt, then toss again to combine everything evenly.
13. Tip: Reserve a tablespoon of parmesan for garnish to add visual appeal.
14. Remove the skillet from heat and let rest for 1 minute before serving.
Heavenly pillowy gnocchi coated in that nutty brown butter creates the most satisfying texture contrast with the crispy sage leaves. The parmesan melts into the most luxurious sauce that clings to every nook and cranny—I love serving this in shallow bowls with extra cracked pepper and a simple arugula salad on the side to cut through the richness.
Summary
Versatile and delicious, these creamy Parmesan recipes offer something for every meal and occasion. From cozy family dinners to impressive entertaining dishes, you’ll find endless inspiration here. We hope you try a few favorites and share your creations with us—leave a comment about what you loved, and don’t forget to pin this roundup on Pinterest for easy access. Happy cooking!
