If you’re craving comfort, speed, and that unmistakable garlic–Parmesan magic, this Creamy Garlic Parmesan Gnocchi is the weeknight hero you’ve been waiting for. We’re talking plush potato gnocchi simmered directly in a velvety garlic cream sauce, finished with a snowfall of freshly grated Parmesan and a swirl of butter for a glossy, restaurant-style finish. It’s a one-pan wonder with minimal prep, maximum payoff, and endless ways to customiz, sautéed mushrooms, juicy chicken, or bright spinach.
Gnocchi are soft Italian dumplings with a pillowy bite and a talent for absorbing rich sauces. For a quick primer on types and history, see this concise overview of what gnocchi are handy context if you’re new to them.
Ingredient Deep-Dive (What to Use & Why)
- Gnocchi (16–18 oz):
- Shelf-stable: Convenient and sturdy—great for simmering straight in sauce.
- Refrigerated/fresh: Tender, quick-cooking; mind the simmer time so they don’t oversoften.
- Texture targets: Crisp edges if pan-seared first; plush and saucy if simmered straight.
- Garlic (3–6 cloves):
- Sweat gently in fat to bloom aroma.
- For deeper sweetness, roast a whole head earlier in the day and squeeze in the paste.
- Parmesan / Parmigiano Reggiano (1–1½ cups, finely grated):
- Freshly grated melts more evenly than pre-shredded.
- Parmigiano Reggiano brings a nutty depth that elevates the sauce with minimal seasoning.
- Cream (1 cup) + Stock (½–1 cup):
- Cream for body; stock for flavor and adjustable consistency.
- Add stock gradually to land your ideal sauce thickness.
- Butter (2–3 tbsp) + Olive Oil (1 tbsp):
- Oil raises the sauté temp and keeps butter from browning too fast.
- A final butter swirl = glossy finish.
- Seasonings:
- Kosher salt, freshly cracked black pepper, a pinch of red pepper flakes (optional).
- Herbs: chopped parsley, basil, or sage at the end for brightness.
- Optional lifts: lemon zest for sparkle, sun-dried tomatoes for tangy chew, or a whisper of nutmeg.
- Optional Add-Ins (choose 1–2):
- Vegetables: Spinach, broccoli florets, peas, mushrooms, roasted red peppers.
- Proteins: Crisp bacon, Italian sausage, rotisserie chicken, or pan-seared thighs.
- Cheesy finish: A little mozzarella broiled on top for a bubbly gratin moment.
Exact Ingredient for Creamy Garlic Parmesan Gnocchi
- 16–18 oz gnocchi (shelf-stable or refrigerated)
- 1 tbsp olive oil
- 2–3 tbsp butter, divided
- 3–6 cloves garlic, minced (or roasted garlic paste to taste)
- 1 cup cream
- ½–1 cup chicken or vegetable stock, warmed
- 1–1½ cups freshly grated Parmesan/Parmigiano Reggiano
- Kosher salt and freshly cracked black pepper to taste
- Pinch of red pepper flakes (optional)
- 2–3 tbsp chopped parsley or basil (optional)
Tools & Setup
- 12-inch skillet (cast-iron or heavy nonstick) with lid
- Microplane or fine grater
- Wooden spoon or silicone spatula
- Measuring cups/spoons and a ladle
- Optional: broiler-safe pan if you’ll finish under the broiler
Step-by-Step: Creamy Garlic Parmesan Gnocchi
- Preheat & Prep
- Place a large skillet over medium heat.
- Finely grate Parmesan. Mince garlic. If using add-ins, prep them now.
- Bloom the Garlic
- Add olive oil and 1 tbsp butter to the pan.
- Add garlic and stir 30–60 seconds until lightly fragrant—do not brown.
- Build the Cream Base
- Stir in cream. Add ½ cup stock and a pinch of salt, black pepper, and optional red pepper flakes.
- Bring just to a gentle simmer.
- Cook the Gnocchi in the Sauce
- Add gnocchi directly to the simmering liquid.
- Stir, cover, and simmer 3–5 minutes (check package timing), stirring once or twice so none stick.
- If sauce thickens too quickly, add splashes of stock to maintain a saucy consistency.
- Cheese Emulsion (Off Heat)
- Turn the heat off. Sprinkle in Parmesan a handful at a time, stirring until smooth before the next addition.
- If needed, adjust with more stock until it looks like glossy lava—lush but flowing.
- Finish & Serve
- Swirl in remaining butter. Fold in herbs and optional add-ins (see variations below).
- Taste and adjust salt and pepper. Serve immediately with more Parmesan at the table.
Choose-Your-Adventure Variations
1) Mushroom & Spinach Creamy Garlic Parmesan Gnocchi
- Sauté 8–10 oz sliced cremini in a touch of oil and butter until browned; remove.
- Proceed with base recipe. Fold mushrooms back in with 3–4 cups spinach at the very end to wilt.
- Finish with parsley and a squeeze of lemon.
2) Sausage Tuscan-Style
- Brown 10–12 oz Italian sausage (casings removed). Spoon off excess fat.
- Add garlic to the rendered fat; continue with cream/stock.
- Simmer gnocchi in sauce; after thickening, fold in sausage, sun-dried tomatoes, and a handful of baby kale or spinach.
3) Broccoli Parmesan
- Blanch or steam 2 cups small broccoli florets until barely tender.
- Follow base recipe; fold broccoli in during the last minute.
- Add extra Parmesan for a big, cheesy finish and a dash of chili flakes.
4) Lemon-Garlic Chicken
- Season thin-sliced chicken with salt/pepper; sear in a bit of oil until cooked through; slice.
- Build sauce in the same pan with any browned bits.
- Fold chicken in at the end with lemon zest and basil.
5) Bubbly Skillet Bake (Al Forno Vibes)
- Transfer finished gnocchi to a broiler-safe skillet.
- Top with a light layer of mozzarella and a dusting of Parmesan.
- Broil briefly until bubbly and golden at the edges.
Serving & Pairing Ideas
- Simple sides:
- Peppery arugula salad with lemon and shaved Parmesan
- Toasted garlic bread or warm focaccia
- Roasted asparagus or blistered green beans
- Garnishes that pop:
- Parsley or basil ribbons
- Extra Parmesan shavings
- Lemon zest or a quick lemon squeeze for lift
- For the table:
- A grinder of black pepper
- Red pepper flakes for those who like a little heat
Make-Ahead, Storing & Reheating
- Make-Ahead Components:
- Grate Parmesan and mince garlic up to a day ahead; store airtight.
- Cook proteins/veg (like bacon, sausage, or mushrooms) and refrigerate; fold in during the final minute.
- Storing Leftovers:
- Cool completely, then refrigerate airtight.
- The sauce will thicken as it rests; that’s normal.
- Reheating:
- Warm gently in a skillet over low heat with a small splash of stock or cream, stirring until it returns to a smooth, glossy coat.
- Avoid vigorous bubbling so the cheese stays silky.
Troubleshooting: Quick Fixes
- Sauce too thick?
- Stir in warm stock a little at a time until it flows smoothly.
- Sauce too thin?
- Simmer gently to reduce, stirring. Or add a touch more Parmesan off heat.
- Grainy or clumpy cheese?
- Remove from heat; add Parmesan gradually, whisking. Make sure it’s very finely grated.
- Too salty?
- Balance with a squeeze of lemon and a splash of cream or stock; watch salting early since Parmesan contributes salinity.
- Gnocchi too soft?
- Next time, shorten simmer time or pan-sear the gnocchi before saucing for more structure.
Frequently Asked Questions
Do I need to boil gnocchi first?
No—gnocchi can be simmered directly in the sauce, which infuses them with flavor and adds starch to naturally thicken the cream. If you prefer crisp edges, pan-sear in butter/oil first, then finish in sauce.
How can I keep the sauce silky and not clumpy?
Add Parmesan off heat and in small handfuls, stirring until each addition melts before adding more. Super-fine grating makes all the difference.
Can I make this without cream?
Yes—use half-and-half for a lighter base, or blend milk with a small extra knob of butter for body. Keep the heat moderate as you emulsify the cheese.
What’s the best cheese here?
Freshly grated Parmigiano Reggiano gives unmatched depth and melt. Pecorino Romano can be used for a sharper profile; you might use a touch less and balance with more stock.
Can I bake it?
Absolutely. Move the finished gnocchi to a broiler-safe skillet, scatter mozzarella and a dusting of Parmesan, and broil until the top is spotted and golden.
Conclusion
Creamy Garlic Parmesan Gnocchi is one of those dishes that proves simple ingredients, treated with care, can deliver unforgettable results. With just a skillet, a handful of pantry staples, and a few minutes of simmering, you get a dish that’s creamy, comforting, and endlessly adaptable. Whether you keep it classic with only garlic and Parmesan, or dress it up with bacon, mushrooms, or spinach, this recipe flexes to fit any table.
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Creamy Garlic Parmesan Gnocchi Recipe
- Total Time: PT20M
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Garlic Parmesan Gnocchi is rich, comforting, and ready in just 20 minutes! Soft potato gnocchi is coated in a silky garlic-Parmesan cream sauce that’s perfect for a cozy dinner, whether served on its own or with chicken, shrimp, or veggies.
Ingredients
- 16–18 oz gnocchi
- 1 tbsp olive oil
- 2–3 tbsp butter, divided
- 3–6 cloves garlic, minced
- 1 cup cream
- ½–1 cup warm stock
- 1–1½ cups fine-grated Parmesan/Parmigiano Reggiano
- Salt, black pepper, pinch red pepper flakes (optional)
- 2–3 tbsp chopped parsley or basil (optional)
Instructions
- Preheat & Prep
- Place a large skillet over medium heat.
- Finely grate Parmesan. Mince garlic. If using add-ins, prep them now.
- Bloom the Garlic
- Add olive oil and 1 tbsp butter to the pan.
- Add garlic and stir 30–60 seconds until lightly fragrant—do not brown.
- Build the Cream Base
- Stir in cream. Add ½ cup stock and a pinch of salt, black pepper, and optional red pepper flakes.
- Bring just to a gentle simmer.
- Cook the Gnocchi in the Sauce
- Add gnocchi directly to the simmering liquid.
- Stir, cover, and simmer 3–5 minutes (check package timing), stirring once or twice so none stick.
- If sauce thickens too quickly, add splashes of stock to maintain a saucy consistency.
- Cheese Emulsion (Off Heat)
- Turn the heat off. Sprinkle in Parmesan a handful at a time, stirring until smooth before the next addition.
- If needed, adjust with more stock until it looks like glossy lava—lush but flowing.
- Finish & Serve
- Swirl in remaining butter. Fold in herbs and optional add-ins (see variations below).
- Taste and adjust salt and pepper. Serve immediately with more Parmesan at the table.
- Prep Time: PT5M
- Cook Time: PT15M
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 420kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg