Creamy Garlic Parmesan Gnocchi (Printable)

Soft potato gnocchi in a rich, garlicky Parmesan cream sauce with Italian herbs and parsley.

# What You Need:

→ Gnocchi

01 - 1 pound potato gnocchi (store-bought or homemade)

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1¼ cups heavy cream
05 - ¾ cup freshly grated Parmesan cheese, plus extra for garnish
06 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
07 - ¼ teaspoon freshly ground black pepper
08 - ½ teaspoon salt, or to taste
09 - Pinch of freshly grated nutmeg (optional)

→ Garnish

10 - Chopped fresh parsley for serving

# How To Make:

01 - Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, approximately 2 to 3 minutes. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in heavy cream and stir to combine. Bring to a gentle simmer.
04 - Stir in Parmesan cheese, dried Italian herbs, black pepper, salt, and nutmeg. Continue simmering for 2 to 3 minutes until the sauce thickens slightly.
05 - Add drained gnocchi to the skillet. Toss gently to coat evenly and cook together for 1 to 2 minutes to meld flavors.
06 - Plate the gnocchi and garnish with additional Parmesan and chopped parsley. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, which means weeknight dinner feels like a small victory.
  • The sauce is forgiving and luxurious without requiring any fancy techniques or hard-to-find ingredients.
  • Somehow it tastes restaurant-quality despite being something you can genuinely make in your sleep.
02 -
  • Don't skip grating the Parmesan fresh—pre-shredded versions contain cellulose that prevents the cheese from melting into a smooth sauce.
  • The gnocchi float when they're done, not a second before or after; overcooking turns them mushy, which is the one way this dish can go wrong.
03 -
  • If your sauce breaks or looks separated after adding cream, whisk in a splash of pasta water to bring it back together smoothly.
  • Toast your dried herbs in the butter for 30 seconds before adding cream—it brings out their flavor in a way that transforms the entire dish.

Go Back