Creamy Potato Gnocchi Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound potato gnocchi
02 -
1 tablespoon unsalted butter
03 -
2 cloves garlic, minced
04 -
1 cup heavy cream
05 -
0.75 cup freshly grated Parmesan cheese
06 -
salt, to taste
07 -
freshly ground black pepper, to taste
→ Optional Ingredients
08 -
2 tablespoons chopped chives or parsley
09 -
pinch of nutmeg
10 -
0.25 cup cooked pancetta or bacon bits
11 -
0.5 cup sautéed mushrooms or spinach
12 -
crushed red pepper flakes
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, about 2–3 minutes. Remove with a slotted spoon and set aside.
02 -
In a large nonstick skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
03 -
Reduce heat and pour in heavy cream. Let it simmer for 2–3 minutes.
04 -
Slowly whisk in grated Parmesan until sauce is smooth and creamy.
05 -
Season with salt, pepper, and a pinch of nutmeg if using.
06 -
Add cooked gnocchi to the sauce and gently toss to coat. Let it cook together for 2–3 minutes.
07 -
Serve hot, topped with extra Parmesan and chopped herbs. Optional: broil for 2 minutes for a golden top.
# Notes:
01 -
Use freshly grated cheese to avoid clumps.
02 -
Add a splash of pasta water if sauce thickens too much.
03 -
Gnocchi should not be overcooked—remove them once they float.