I started making this dish on busy nights when I wanted a rich meal fast. I needed something that felt special but did not take much time. I keep these ingredients on hand and can make a warm plate in about 20 minutes.
I tell family to “Indulge in Millionaire Gnocchi with Creamy Sauce Today!” when I want a small treat that still fits a weeknight. It became useful for quick dinners and for feeding guests without fuss. The recipe works when I have little time but want good flavor.
This is a simple gnocchi dish with a thick cream sauce and a small touch of truffle oil. It tastes rich, smooth, and a bit salty from Parmesan. People often make it for weeknight dinners, small gatherings, or when they want a quick treat. The gnocchi cooks fast and the sauce comes together while the pasta finishes. If you like creamy pasta, you may find this similar to other easy gnocchi recipes like creamy gnocchi with spinach and feta but richer.
Why make this recipe
This recipe is quick and uses few items. It cooks in under 30 minutes. It needs no long prep or special tools. The taste is rich but simple, so the whole family usually likes it. You can use store-bought gnocchi to save time. It also pairs well with simple sides or a main like Parmesan crusted chicken for a fuller meal. It fits busy nights or casual guests.
How to make this recipe
You cook the gnocchi, make a cream sauce, then toss them together. The gnocchi goes in boiling water and floats when done. While it cooks, you melt butter and sauté garlic, then add cream and cheese to make a thick sauce. When the gnocchi is drained, you add it to the sauce and finish with truffle oil and parsley. For other quick sauce ideas, you can look at a very simple sauce example like a three-ingredient sauce for inspiration.
Ingredients
1 pound potato gnocchi, 2 tablespoon 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
Use store gnocchi to save time. Butter gives a soft base and flavor. Garlic adds a mild punch. Heavy cream makes the sauce thick and smooth. Parmesan melts and gives salt and depth. Parsley adds fresh color and light taste. Truffle oil is for a small luxury touch. Salt and pepper adjust the final taste.
Directions
Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface, indicating they’re cooked through. Drain the gnocchi and set them aside. In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue cooking until the sauce thickens, about 3-4 minutes. Add the cooked gnocchi to the skillet and gently toss to coat in the creamy sauce. Drizzle the truffle oil over the top and season with salt and freshly cracked black pepper to taste. Sprinkle the chopped fresh parsley over the dish and serve immediately.
Notes: Salt the water so the gnocchi has flavor inside. Watch the gnocchi while cooking; they float when done. Melt the cheese slowly into warm cream to avoid clumps. Toss gently so gnocchi do not break. Add truffle oil last; it is strong and a little goes far.
How to serve this recipe
Serve the gnocchi hot on warm plates. Add extra grated Parmesan at the table for people who want more. A small green salad on the side keeps the meal light. For a full dinner, serve with roasted vegetables or a simple chicken. Use a shallow bowl so the sauce spreads well. Offer black pepper and extra parsley for garnish. Keep portions moderate; the dish is rich.
How to store this recipe
Cool the gnocchi to room temperature before storing. Place in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce. Do not freeze the finished dish; cream sauces can separate when frozen. If you must freeze, freeze cooked gnocchi plain and make the sauce fresh later. Label containers with the date for freshness.
Tips to make this recipe
Use fresh grated Parmesan for best melt and flavor. Do not let the cream boil hard; keep a gentle simmer to avoid curdling. If the sauce is too thick, add a little pasta water or milk to thin it. If the sauce breaks, remove from heat and whisk in a small splash of cold cream. Cook gnocchi in batches if your pot is small. Check seasoning at the end, as cheese adds salt.
Variation
Swap truffle oil for a drizzle of olive oil for a milder finish. Add cooked mushrooms or peas for more texture and color. Use half-and-half instead of heavy cream for a lighter sauce, but heat gently. For a garlic-forward version, add a bit more garlic or some shallots. Keep changes small so the sauce stays creamy and balanced. These swaps keep the recipe quick and simple.
FAQs
Q: Can I use frozen gnocchi? A: Yes. Cook from frozen and watch for the float to know when done. Q: Can I skip truffle oil? A: Yes. Use olive oil or skip it for a simpler dish. Q: How long does this take? A: About 20 to 30 minutes from start to finish. Q: Can I make the sauce ahead? A: You can make it, but reheat gently and add a splash of cream to refresh it.
Conclusion
This gnocchi recipe is easy to make and feels special without much work. It cooks fast and uses few tools. It works for simple weeknight meals or for guests when you want to serve something creamy and rich. For season ideas and similar cozy dishes, see 2024 autumn recipe ideas that pair well with warm meals. For modern plant-forward recipe ideas that match quick dinners, try the selection at Recipe by Chloe.
Print
Millionaire Gnocchi with Creamy Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy gnocchi dish that is quick to prepare, perfect for busy weeknight dinners or entertaining guests.
Ingredients
- 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
Instructions
- Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface, indicating they’re cooked through. Drain the gnocchi and set them aside.
- In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for 1-2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese and continue cooking until the sauce thickens, about 3-4 minutes.
- Add the cooked gnocchi to the skillet and gently toss to coat in the creamy sauce.
- Drizzle the truffle oil over the top and season with salt and freshly cracked black pepper to taste.
- Sprinkle the chopped fresh parsley over the dish and serve immediately.
Notes
Salt the water so the gnocchi has flavor inside. Melt the cheese slowly into warm cream to avoid clumps. Toss gently so gnocchi do not break. Add truffle oil last; it is strong and a little goes far.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
