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Millionaire gnocchi with creamy garlic Parmesan sauce in a large skillet garnished with fresh parsley and red pepper flakes

Millionaire Gnocchi with Creamy Sauce

Pillowy potato gnocchi pan-seared to golden perfection and tossed in a rich garlic-Parmesan cream sauce. Ready in 30 minutes and perfect for weeknight dinners or casual entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb potato gnocchi fresh preferred for better texture and sear
  • 2 tbsp butter
  • 1 tbsp olive oil light olive oil preferred
  • 3 cloves garlic minced
  • 1 cup heavy cream half-and-half works for a lighter version
  • 0.5 cup Parmesan cheese freshly grated for smoothest sauce
  • 1 tsp fresh rosemary chopped (or 1/4 tsp dried)
  • 1 tsp fresh parsley chopped
  • salt and pepper to taste
  • red pepper flakes optional, for heat

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 to 4 minutes. Drain and set aside. Do not rinse.
  2. In a large skillet, melt butter with olive oil over medium heat. Once the foam settles, add gnocchi in a single layer. Cook undisturbed for 2 to 3 minutes until the bottoms are deeply golden. Flip and cook 1 to 2 more minutes. Remove from skillet and set aside.
  3. In the same skillet over medium heat, add the minced garlic and saute for about 1 minute until fragrant and golden. Watch closely and pull the pan off heat briefly if it starts to darken too fast.
  4. Reduce heat to medium-low. Pour in the heavy cream and stir gently. Let it simmer with small lazy bubbles at the edges for 3 to 4 minutes until the cream coats the back of a spoon.
  5. Add the grated Parmesan in small handfuls, stirring between each addition. Add rosemary, parsley, salt, and pepper. Stir until the sauce is smooth and glossy. If it turns grainy, pull the pan off heat and stir in a small splash of cream.
  6. Return the seared gnocchi to the skillet and toss gently to coat each piece in the creamy sauce.
  7. Serve immediately straight from the pan. Top with extra Parmesan, fresh herbs, and red pepper flakes if desired.

Notes

Fresh gnocchi sears better than shelf-stable. Always salt your boiling water. Do not rinse gnocchi after boiling. Keep heat at medium-low when making the cream sauce to prevent breaking. Add Parmesan gradually for the smoothest result. Store leftovers up to 3 days in the fridge. Reheat on low with a splash of cream. Freeze sauce separately for up to 3 months.