Creamy Garlic Parmesan Gnocchi (Printer-friendly)
Soft potato gnocchi coated in a rich garlic and Parmesan cream sauce with Italian herbs and parsley.
# What You'll 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 Prepare:
01 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in heavy cream, stirring to combine. Bring to a gentle simmer.
04 - Add Parmesan cheese, dried Italian herbs, black pepper, salt, and nutmeg. Continue simmering for 2 to 3 minutes until the sauce slightly thickens.
05 - Add drained gnocchi to the skillet and toss gently to coat evenly. Cook together for 1 to 2 minutes to meld flavors.
06 - Plate immediately, garnishing with extra Parmesan and chopped parsley.
# Expert Advice:
01 -
- It's genuinely done in 25 minutes, which means you can make something that tastes like you've been cooking all afternoon.
- The sauce is so silky and rich that even simple potato gnocchi feels luxurious on your tongue.
- Garlic and Parmesan together create this savory depth that somehow feels both indulgent and familiar.
02 -
- Don't let the garlic brown or the cream will taste bitter; medium heat and constant attention are your friends here.
- Gnocchi are delicate—toss them gently so they don't fall apart and turn your beautiful sauce into soup.
03 -
- Grate your Parmesan fresh right before cooking; pre-grated cheese contains anti-caking agents that prevent it from melting as smoothly into the sauce.
- Reserve a cup of the gnocchi cooking water before draining; a splash of it stirred into the sauce makes it silkier if things get too thick.