Gnocchi with Creamy Sauce Today!

Why You’ll Love This Recipe

I love this recipe because it brings gourmet flavor to the table with hardly any effort. The gnocchi cook in just minutes, and the creamy sauce comes together in one skillet. The combination of Parmesan and truffle oil gives the dish an elegant richness, while the fresh parsley adds just the right touch of brightness. It’s cozy, fast, and perfect for a weeknight meal or a last-minute dinner with guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound 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

Directions

1. I bring a large pot of salted water to a boil. Once boiling, I gently add the potato gnocchi and cook them until they float to the surface—this usually takes just a few minutes. I then drain the gnocchi and set them aside.

2. In a large skillet over medium heat, I melt the butter. Once it’s hot and sizzling, I add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown it.

3. I pour in the heavy cream and bring it to a gentle simmer. Then, I stir in the grated Parmesan cheese and cook the sauce for about 3–4 minutes until it thickens slightly.

4. I add the cooked gnocchi to the skillet and toss them gently to coat in the creamy sauce.

5. I drizzle the truffle oil over the top and season the dish with salt and freshly ground black pepper to taste.

6. Just before serving, I sprinkle the chopped parsley over the gnocchi for a fresh finish.

Servings and timing

This recipe makes 4 servings and takes just 25 minutes total—perfect for a fast and fancy meal.

Variations

Sometimes I like to add sautéed mushrooms or spinach to make it heartier. For a protein boost, I toss in grilled chicken or pancetta. If I don’t have truffle oil, a drizzle of good-quality olive oil works well. I’ve also tried replacing the cream with a splash of half-and-half or milk for a lighter version, though the full cream is hard to beat.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. I avoid microwaving, as it can make the gnocchi too soft or rubbery.

FAQs

Can I use store-bought gnocchi?

Yes, I usually use store-bought potato gnocchi for convenience, and they work beautifully in this recipe.

What can I use instead of truffle oil?

If I don’t have truffle oil, I drizzle a bit of olive oil or add a small knob of butter for richness. A dash of white truffle salt also adds great flavor.

Can I make this dish ahead of time?

I prefer making it fresh, but I can prep the sauce ahead and store it separately. When I’m ready to eat, I just cook the gnocchi and combine.

How do I keep the sauce from getting too thick?

If the sauce thickens too much while standing, I stir in a little extra cream or milk before serving to bring it back to the perfect consistency.

Is this recipe vegetarian?

Yes, it is—as long as I use vegetarian Parmesan cheese.

Conclusion

This Gnocchi with Creamy Sauce is one of those recipes I keep coming back to—it’s rich, comforting, and effortlessly elegant. The creamy garlic-Parmesan base paired with tender gnocchi and a touch of truffle oil makes every bite feel special. Whether I’m cooking for guests or treating myself to a quiet night in, this dish always delivers.

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