Description
Tender potato gnocchi bathed in a luxuriously creamy Parmesan sauce, seasoned with garlic, butter, and a hint of nutmeg—plus optional mushrooms or spinach—for a comforting, indulgent dinner.
Ingredients
1 lb potato gnocchi
1 Tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
2 Tbsp chopped chives or parsley (optional garnish)
Pinch of nutmeg (optional)
Optional: ½ cup sautéed mushrooms or spinach
Optional: Crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and cook 2–3 minutes, until they float. Scoop out and set aside.
- In a large nonstick skillet, melt butter over medium heat. Add garlic and sauté ~30 seconds until fragrant.
- Reduce heat and pour in cream. Let simmer 2–3 minutes.
- Whisk in Parmesan slowly until sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if using.
- Add gnocchi to the sauce and toss gently. Cook together 2–3 minutes to blend the flavors.
- Top with extra Parmesan and chopped herbs. For a golden crust, broil briefly for about 2 minutes if desired.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- Broil at the end for a crispy, golden top layer.
- Add mushrooms or spinach for extra depth and nutrition.
- Reheat gently with a splash of cream or pasta water to revive creaminess.
- Use gluten-free gnocchi for a gluten-free option.
- Prep Time: 5 minutes
- Cook Time: 10–15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 490
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg
