Creamy Garlic Parmesan Gnocchi (Printable)
Soft gnocchi coated in a luscious garlic Parmesan cream sauce, perfect for a comforting meal in minutes.
# What You Need:
→ Gnocchi
01 - 1 lb potato gnocchi (store-bought or homemade)
→ Sauce
02 - 2 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1¼ cups heavy cream
05 - ¾ cup freshly grated Parmesan cheese, plus extra for serving
06 - 1 tsp dried Italian herbs (basil, oregano, thyme blend)
07 - ¼ tsp freshly ground black pepper
08 - ½ tsp salt, or to taste
09 - Pinch of freshly grated nutmeg (optional)
→ Garnish
10 - Chopped fresh parsley for serving
# How-To:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes. Drain and set aside.
02 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in heavy cream, stirring to combine, and bring to a gentle simmer.
04 - Stir in Parmesan cheese, dried Italian herbs, black pepper, salt, and nutmeg. Simmer for 2 to 3 minutes until the sauce thickens slightly.
05 - Add drained gnocchi to the skillet and toss gently to coat evenly. Cook together for 1 to 2 minutes to meld flavors.
06 - Serve hot, garnished with additional Parmesan and chopped fresh parsley.
# Expert Tips:
01 -
- Ready in less than half an hour, but tastes like you've been stirring that cream for hours.
- One skillet, one pot, and suddenly you're eating something restaurant-quality at home.
- Forgiving enough that you can't really mess it up, but impressive enough to serve to people you actually like.
02 -
- Grate your Parmesan fresh from a block—the pre-shredded kind has anti-caking powder that will make your sauce feel grainy and wrong no matter what you do.
- Keep the heat moderate and don't rush; a violent boil will break the cream and turn your sauce separated and sad, while gentle heat gives you that glossy, coat-your-spoon perfection.
- Salt the pasta water generously as if you're seasoning soup; underseasons water means under-seasoned gnocchi, and no amount of sauce adjustment fixes that from the start.
03 -
- If your cream sauce ever looks like it's breaking or separating, stop cooking immediately and whisk in a splash of pasta water or a tablespoon of cold cream to bring it back together.
- Make the entire sauce while the water is coming to a boil; it comes together in the exact time it takes gnocchi to cook, which is the real magic of this recipe.