Roasted Garlic Cream Gnocchi

This luxurious roasted garlic cream sauce with pillowy gnocchi transforms a simple weeknight dinner into something that feels restaurant worthy. The magic happens when sweet caramelized garlic meets velvety cream and tender gnocchi, creating a dish that brings everyone to the table without requiring hours in the kitchen.

I stumbled upon this recipe during a particularly cold winter evening when I had an extra head of garlic sitting on my counter. What started as an experiment turned into my most requested dinner by my family. My teenage daughter who typically turns her nose up at anything creamy now asks me to make this at least twice a month. The roasted garlic gives it such a mellow sweetness that even picky eaters find themselves going back for seconds.

Gather Your Ingredients

• One head of garlic for roasting: The entire head becomes sweet and spreadable after roasting. Look for firm heads with tight cloves and papery skin that's not sprouting.
• One tablespoon unsalted butter: To sauté the shallots. Unsalted gives you better control over the final seasoning and adds richness to the base.
• One shallot finely diced: For aromatic depth. Shallots are milder than onions with a hint of garlic flavor. Choose firm shallots that feel heavy for their size.
• Three quarters cup chicken broth: To thin the sauce and add savory notes. Low sodium broth works best so you can control salt levels. Vegetable broth works as a substitute.
• One and a half cups heavy cream: For the luxurious silky texture. This is what makes the sauce cling beautifully to each gnocchi. Don't substitute with milk as it won't have the same body.
• Sixteen ounce package of shelf stable gnocchi: Because they hold their shape perfectly in the sauce. Fresh gnocchi works too but watch the cooking time closely as they're more delicate.
• One third cup grated parmesan cheese: For nutty salty depth. Freshly grated melts smoother than pre shredded. Look for authentic Parmigiano Reggiano for the best flavor.
• Salt and black pepper to taste: For seasoning balance. Freshly cracked pepper adds a subtle heat that complements the sweet roasted garlic.

How to Make It

Prepare and Roast the Garlic:

Preheat your oven to 400 degrees Fahrenheit and position the rack in the center. Take your whole head of garlic and use a sharp knife to slice off the top quarter inch, exposing the tops of all the cloves inside. Place the garlic head cut side up on a piece of aluminum foil large enough to wrap around it completely. Drizzle about one teaspoon of olive oil over the exposed cloves, letting it seep between them. Wrap the foil around the garlic loosely but seal it well to trap the steam. Place it directly on the oven rack and roast for 50 minutes until the cloves are deeply golden and soft enough to spread like butter.

Sauté the Shallots:

While the garlic roasts, prepare your shallot by peeling and dicing it as finely as possible so it melts into the sauce. About ten minutes before the garlic finishes, place a large skillet over medium heat and add the tablespoon of butter. Let it melt completely and just begin to foam but watch carefully so it doesn't brown. Add the diced shallot and reduce heat to medium low. Sauté the shallots gently for about 5 to 7 minutes, stirring occasionally. You want them translucent and soft but not browned. They should smell sweet and fragrant.

Build the Cream Sauce:

Once your roasted garlic is cool enough to handle, unwrap the foil carefully as steam will escape. Hold the garlic head over the skillet with the softened shallots and squeeze from the bottom, pushing the caramelized cloves out into the pan. Use a wooden spoon or spatula to mash and spread the roasted garlic into the shallots. Cook this mixture together for about one minute. Pour in the chicken broth and stir well, scraping up any bits stuck to the bottom. Add the heavy cream and stir to combine into a smooth sauce. Season with a half teaspoon of salt and a quarter teaspoon of freshly ground black pepper. Bring to a gentle simmer over medium heat, then reduce to low for about 5 minutes, stirring occasionally. The sauce will thicken slightly.

Cook the Gnocchi in the Sauce:

Add your entire package of gnocchi directly into the simmering cream sauce. Stir gently to coat each piece. Increase the heat slightly to bring it back to a gentle simmer. Cook the gnocchi in the sauce for about 4 to 6 minutes if using shelf stable gnocchi; 2 to 3 minutes for fresh gnocchi. The gnocchi will absorb some of the sauce as they cook, creating that perfect creamy coating.

Finish with Cheese:

Remove the skillet from heat and sprinkle the grated parmesan cheese over the top. Stir it in gently, allowing the residual heat to melt the cheese into the sauce. Taste and adjust your seasoning with more salt and pepper if needed. Let it rest for about 2 minutes before serving, which allows the sauce to set slightly and ensures every bite is creamy.

The roasted garlic is truly the star of this entire dish and it's what transforms ordinary cream sauce into something memorable. I've made this with raw minced garlic before when I was in a rush and it just doesn't compare. The roasting process takes that sharp pungent garlic flavor and turns it into something sweet, nutty, and almost caramel like. My husband who normally avoids garlic bread because it's too strong absolutely loves this dish. The first time I made it, I actually roasted two heads of garlic thinking I might need extra, and I ended up spreading the leftover roasted cloves on crusty bread the next day. Now I often roast multiple heads at once and keep them in the fridge for up to a week to use in other recipes.

Flavor Boosters

If you don't have shallots on hand, substitute with half a small yellow onion or extra garlic. For variations, use a mix of cream cheese and milk for a tangy richness or swap in a vegan combination of coconut cream, olive oil, and nutritional yeast. Vegetables like mushrooms, wilted spinach, or cherry tomatoes make wonderful additions, and swapping chicken broth for vegetable broth keeps things vegetarian friendly.

Serving Suggestions

Serve gnocchi in shallow pasta bowls with extra parmesan, cracked black pepper, and a few basil leaves. Pair with a crisp green salad and lemon vinaigrette or crusty bread for soaking up the sauce. For a dinner party, serve in small ramekins with a drizzle of olive oil and fresh parmesan, alongside a chilled Pinot Grigio or light Pinot Noir.

Creative Twists

Try cauliflower gnocchi for a lower carb option, or add cooked chicken, shrimp, or pancetta for protein. Make it ahead and freeze the sauce or assemble the dish before freezing for ready to bake portions. Homemade gnocchi will make this even more special—mix it up by using your favorite pasta shapes or adding chopped roasted veggies for color and flavor.

With its sweet roasted garlic, velvety cream, and quick prep, this dish turns cozy nights into something memorable. It's sure to become a most requested weeknight favorite in your home, too.

Common Questions About This Recipe

→ How do I roast garlic properly?

Slice off the top, drizzle with olive oil, wrap in foil, and roast at 400°F for about 50 minutes until caramelized and tender.

→ Can I use homemade gnocchi?

Absolutely! Swap in homemade gnocchi for a lighter texture and even fresher flavor if you prefer.

→ Is there a substitute for chicken broth?

Vegetable broth works well as a substitute, especially for a vegetarian option.

→ How do I store leftovers?

Cool completely, then store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.

→ Can I add vegetables to this dish?

Yes, spinach, peas, or roasted mushrooms complement the flavors beautifully and add color and nutrition.