Creamy Garlic Parmesan Gnocchi (Printable Version)

Tender gnocchi coated in a luscious Parmesan cream sauce with garlic and Italian herbs.

# 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, adjust to taste
09 - Pinch freshly grated nutmeg (optional)

→ Garnish

10 - Chopped fresh parsley for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook 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 and stir to combine. Bring to a gentle simmer.
04 - Add Parmesan cheese, dried Italian herbs, black pepper, salt, and nutmeg. Continue to simmer for 2 to 3 minutes until sauce slightly thickens.
05 - Add drained gnocchi to the skillet. Toss gently to coat evenly with the sauce. Let cook together for 1 to 2 minutes to blend flavors.
06 - Plate immediately and garnish with additional Parmesan and chopped fresh parsley.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in the time it takes to pour a glass of wine.
  • The sauce is forgiving and adapts to whatever vegetables or additions you have lingering in your fridge.
02 -
  • Never let the garlic brown or it turns bitter and steals the show from everything else.
  • Freshly grated Parmesan is non-negotiable here—pre-shredded cheese won't melt smoothly and can make the sauce grainy.
03 -
  • If the sauce breaks or looks grainy, whisk in a splash of pasta water—the starch helps it come back together smoothly.
  • The secret to silky gnocchi is gently tossing them with the sauce rather than stirring forcefully, which can break them apart and make the dish starchy.

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