Millionaire Gnocchi with Creamy Sauce

This creamy gnocchi dish feels luxurious but comes together fast for busy weeknights. Soft potato gnocchi get coated in a rich, cheesy cream sauce with a touch of truffle oil for instant wow factor. It cooks mostly in one skillet so cleanup is minimal and dinner is on the table quickly. If you like easy comfort with an elevated twist try pairing with a crisp green salad or this Crispy Buffalo Tofu with Creamy Caesar Salad for a fuller meal.

Why This Recipe Works

This recipe balances speed and flavor by using pre made potato gnocchi that cooks in minutes. Melting Parmesan into warmed heavy cream creates a silky sauce that clings to each pillow of gnocchi. A small amount of butter and garlic gives a savory backbone without long sautéing. Truffle oil is added at the end to preserve its aroma and deliver maximum impact with minimal effort. It requires only a pot and a skillet so you avoid lots of dishes. If you want another bold but simple protein pairing see Flavorful Cilantro Lime Shrimp Tacos with Creamy Slaw for inspiration.

Flavor and Texture

The gnocchi bring a tender chew that contrasts with the lush, slightly thickened cream. Parmesan adds salty umami while garlic and butter give a warm savory base. The truffle oil provides a bright, aromatic finish that reads expensive with just a teaspoon. Fresh parsley scattered on top cuts through the richness and adds a fresh green note. Salt and black pepper are adjusted at the end so you can control intensity based on the cheese and cream used.

Ingredients

• 500 g potato gnocchi
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon truffle oil
• Salt and black pepper to taste

Step by Step Instructions

1. Bring a large pot of salted water to a boil.
2. Add the gnocchi and cook according to package instructions until they float to the surface.
3. Drain and set aside.
4. In a large skillet over medium heat, melt the butter.
5. Add the minced garlic and sauté for 1-2 minutes until fragrant.
6. Pour in the heavy cream and bring to a gentle simmer.
7. Stir in the grated Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
8. Add the cooked gnocchi to the skillet and toss to coat in the creamy sauce.
9. Drizzle with truffle oil and season with salt and black pepper to taste.
10. Garnish with chopped fresh parsley and serve immediately.

Quick Tips and Shortcuts

Use store bought potato gnocchi to cut prep time drastically; fresh gnocchi is lovely but takes longer. Grate the Parmesan ahead or buy pre grated if you really need speed, but fresh grated melts smoother. Keep the truffle oil on hand in a small bottle because a little goes a long way. If the sauce gets too thick, loosen it with a splash of pasta cooking water or a bit more cream. For a quicker cleanup, warm the cream in the same skillet before adding cheese so you avoid extra pans.

Storage and Meal Prep

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of cream or milk to restore sauciness. Avoid freezing this dish; cream sauces can separate when thawed. To meal prep, cook gnocchi separately and refrigerate the sauce in a jar for quick assembly later.

Short Closing Note

This recipe proves that comfort food can be elegant without fuss. It is ideal for cooks who want big flavor and minimal hands on time.

Conclusion

If you want a saucier or alternate take on elevated gnocchi, check out this version with red sauce and herbed ricotta at Millionaire Gnocchi with Red Sauce, Herbed Ricotta, and Golden …

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