Description
Millionaire Gnocchi with Creamy Sauce is an easy yet luxurious comfort food dish featuring pillowy potato gnocchi coated in a rich, creamy Parmesan sauce infused with garlic and fragrant truffle oil, finished with fresh parsley for a touch of freshness.
Ingredients
Scale
Gnocchi
- 500 g potato gnocchi
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and black pepper to taste
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook them until they float to the surface, indicating they are done. Carefully drain and set aside.
- Sauté Garlic: Heat a large skillet over medium heat and melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant but not browned.
- Make the Creamy Sauce: Pour in the heavy cream to the skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese and continue cooking for about 3-4 minutes until the sauce thickens slightly.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet and gently toss them in the creamy sauce until they are well coated. Drizzle with truffle oil, then season with salt and freshly ground black pepper to taste.
- Serve and Garnish: Transfer the gnocchi to serving plates immediately and garnish with the chopped fresh parsley for added color and freshness. Serve warm for the best flavor.
Notes
- Use fresh potato gnocchi for the best texture and flavor, but frozen gnocchi can also be used.
- Be careful not to overcook the gnocchi in boiling water, they are ready as soon as they float.
- Adjust the amount of truffle oil to your taste, as it has a strong aroma and flavor.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Parmesan cheese quality greatly affects the sauce flavor, use freshly grated Parmesan if possible.
