Creamy Garlic Parmesan Gnocchi (Printable)

Soft potato gnocchi coated in a luscious garlic Parmesan cream sauce, ready quickly.

# 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 garnish
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 of freshly grated nutmeg (optional)

→ Garnish

10 - Chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Add 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 - Add heavy cream to the skillet, stirring to combine. Bring to a gentle simmer.
04 - Stir in Parmesan cheese, dried Italian herbs, black pepper, salt, and nutmeg. Continue to simmer for 2 to 3 minutes until the sauce thickens slightly.
05 - Add drained gnocchi to the skillet. Gently toss to evenly coat with sauce and cook together for 1 to 2 minutes to meld flavors.
06 - Plate immediately, garnishing with additional Parmesan cheese and chopped parsley.

# Expert Tips:

01 -
  • It comes together in about the time it takes to pour a glass of wine and sit down.
  • The sauce is so creamy and garlicky that store-bought gnocchi tastes like something you spent hours making.
  • One skillet, minimal cleanup, and nobody needs to know how easy it actually was.
02 -
  • Don't let the garlic brown or it turns bitter and ruins the whole thing—keep the heat at medium and taste at the one-minute mark.
  • Pre-grated Parmesan will never melt as smoothly as freshly grated; it's worth the 30 seconds of grating to avoid a grainy sauce.
  • Toss the gnocchi gently because they're delicate and will fall apart if you stir too roughly.
03 -
  • Buy whole Parmesan blocks and grate them just before cooking; the difference between that and pre-grated is the difference between a glossy sauce and one that feels grainy.
  • If your sauce breaks or splits, whisk in a splash of cold cream or pasta water off heat to bring it back together smoothly.

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