Prepare the ingredients for Garlic Herb Butter Gnocchi by smashing and mincing the garlic and shallot. Next, remove thyme leaves from the sprigs and mince. Grate the Parmesan cheese.
There's no need to boil the gnocchi. You can add it straight to the pan frozen. You'll want a large pan so the gnocchi isn't crowded. Otherwise, cook in small batches. This allows the gnocchi to toast as it cooks and not steam.
Melt the butter in a large skillet. Stir and cook until it begins to lightly brown. Add the gnocchi to the pan. Sear the gnocchi, stirring occasionally, until the sides turn golden. For a crispier texture, continue searing until browned.
Once the gnocchi has browned on one side, flip them to the other side and add the garlic, shallots, salt, pepper, thyme, and peas. Add more butter if the pan is dry. You can add one tablespoon at a time. If you're cooking in batches, add these ingredients when to turn the last batch of gnocchi. Then add the previously cooked gnocchi back into the pan.
It's ready when everything has heated through. You don't have to thaw or cook the peas prior to adding them. They'll cook in 3 to 5 minutes while the garlic and shallots are cooking.
All you need to do to finish is grate the Parmesan cheese over the top and serve.
Notes
There's no need to boil the gnocchi. You can add it straight to the pan frozen. You'll want a large pan so the gnocchi isn't crowded. Otherwise, cook in small batches. This allows the gnocchi to toast as it cooks and not steam.