Garlic Cream Gnocchi
This Garlic Cream Gnocchi recipe features tender, homemade potato dumplings smothered in a rich garlic cream sauce, perfect for cozy autumn evenings.
Ingredients
For the gnocchi dough
- 1.5 lbs 1 1/2 lbs (about 700 g) russet potatoes, baked until tender Use starchy russet potatoes for the lightest gnocchi.
- 1.5-2 cups 1 1/2 to 2 cups all-purpose flour (plus extra for dusting) Add more flour only as needed.
- 1 large 1 large egg, lightly beaten
- 1 tsp 1 tsp salt
For the garlic cream sauce
- 3 tbsp 3 tbsp unsalted butter
- 6 cloves 6 cloves garlic, minced (or 1 head roasted garlic for a milder, sweeter flavor)
- 1 cup 1 cup heavy cream
- 0.5 cup 1/2 cup grated Parmesan cheese For a sharper bite, try Pecorino Romano.
- 2 tbsp 2 tbsp chopped fresh parsley
- to taste Freshly ground black pepper
- optional Extra Parmesan and a drizzle of olive oil For garnishing.
Instructions
Preparation
- Bake whole russets at 400°F (200°C) until fork-tender (about 45–60 minutes). While still warm, halve and scoop the flesh into a ricer or mash finely—avoid lumps.
- Spread the mashed potato on a floured surface, sprinkle with salt, add the beaten egg, and start folding in 1 1/2 cups flour. Mix gently until a soft dough forms; add more flour only as needed.
- Divide dough into 4 pieces, roll each into a 3/4-inch rope, and cut into 3/4-inch pieces. For ridges, roll each piece over the back of a fork.
Cooking
- Bring a large pot of salted water to a boil. Cook gnocchi in batches; they’re done when they float (about 2–3 minutes). Remove with a slotted spoon and transfer to a warm platter.
Making the sauce
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant (don’t brown).
- Pour in the heavy cream, simmer gently for 3–4 minutes to thicken slightly, then stir in Parmesan until smooth.
Combining and serving
- Add cooked gnocchi to the skillet, toss gently to coat in sauce. Season with pepper and stir in parsley. Serve immediately with extra Parmesan.
Notes
Avoid overworking the dough; gentle handling keeps gnocchi tender. If the dough is too sticky, dust your surface and hands with flour, but adding too much flour will make dense gnocchi. Freeze any uncooked gnocchi in a single layer on a tray, then transfer to a bag; cook from frozen—no thawing needed. Adjust roasted vs. raw garlic to your taste for balanced flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
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