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- 1 pound potato gnocchi - 2 tablespoons unsalted butter - 1 tablespoon extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1/2 cup sun-dried tomatoes, roughly chopped - 1/4 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper to taste - Fresh basil leaves, torn or whole, for garnish You can swap potato gnocchi for gluten-free gnocchi if needed. Use coconut cream in place of heavy cream for a dairy-free option. If you lack sun-dried tomatoes, try roasted red peppers instead. For flavor, you can use a mix of mozzarella and Parmesan cheese. Instead of fresh basil, try parsley or arugula for a different touch. Pair this creamy gnocchi with a crisp Italian white wine like Pinot Grigio. Its bright notes balance the rich sauce well. For a fresh side, serve a simple arugula salad with lemon vinaigrette. The peppery greens will enhance the dish's flavors and add a refreshing contrast. {{ingredient_image_2}} To cook the gnocchi, first, boil a large pot of water. Make sure to add salt to this water. This adds flavor to the gnocchi as they cook. When the water boils, add 1 pound of potato gnocchi. Cook them for about 2-3 minutes. You will know they are ready when they float to the top. Use a slotted spoon to remove them from the pot. Set the gnocchi aside while you prepare the sauce. Now, let’s make the creamy garlic sauce. In a large skillet, melt 2 tablespoons of unsalted butter and add 1 tablespoon of extra virgin olive oil. Heat this mixture over medium heat. Once it is hot, add 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute. You want it to be fragrant and golden but not burned. Next, slowly pour in 1 cup of heavy cream while stirring. Bring this mixture to a gentle simmer, then lower the heat to keep it warm. Time to bring it all together! Gradually whisk in 1 cup of freshly grated Parmesan cheese. Stir until the sauce is smooth and creamy. Then, add 1/2 cup of chopped sun-dried tomatoes and, if you want a spicy kick, include 1/4 teaspoon of red pepper flakes. Let this cook for another 2-3 minutes. After that, gently fold the cooked gnocchi into the sauce. Make sure each piece is well coated. Heat the gnocchi in the sauce for 1-2 minutes. Finally, season with salt and freshly ground black pepper to taste. Serve the gnocchi in warm bowls and garnish with torn basil leaves for a lovely touch. To get a super creamy sauce, use fresh ingredients. Fresh heavy cream whips up better than old cream. Start by melting butter and olive oil over medium heat. This mix adds flavor and helps the sauce stay smooth. Pour in the cream slowly while stirring. This step helps the sauce blend nicely with the garlic. Always keep the heat low once the cream is in. This prevents the sauce from boiling and curdling. A few mistakes can ruin your sauce. Do not rush the garlic. If it burns, it turns bitter. Make sure to whisk in the cheese slowly. Adding it all at once can lead to lumps. If your sauce seems too thick, add a splash of water or more cream. Taste your dish often. Adjust salt and pepper as needed for flavor. To make your sauce extra special, think about adding sun-dried tomatoes. They bring a nice tang and color. Red pepper flakes can add warmth, but only use a little if you want spice. Fresh herbs like basil or parsley give a fresh taste. You could also use a splash of lemon juice for some zing. These little changes can make your gnocchi shine! Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality Parmesan cheese for the best flavor in your creamy sauce. Perfectly Cooked Gnocchi: Ensure your gnocchi is cooked just until it floats; overcooking can lead to a mushy texture. Adjust the Spice Level: Feel free to customize the amount of red pepper flakes according to your taste; start with a small pinch and add more if desired. Serve Immediately: This dish is best served right after preparing, as the gnocchi can become heavy if left in the sauce too long. {{image_4}} You can change the sauce in this dish to fit your taste. Here are some ideas: - Alfredo Sauce: This rich sauce blends well with the gnocchi. Just add more cream and cheese. - Pesto: A fresh basil pesto gives a vibrant flavor. You can use homemade or store-bought. - Marinara: For a classic taste, try a simple tomato sauce. It's light and pairs nicely. - Brown Butter Sage: This sauce adds a nutty flavor. Just melt butter and cook until it turns golden. If you have dietary needs, don’t worry! You can swap some ingredients: - Gluten-Free Gnocchi: Use gluten-free gnocchi made from rice flour or potatoes. - Dairy-Free Cream: Use coconut cream or almond milk instead of heavy cream. - Vegan Cheese: For a dairy-free option, try nutritional yeast or vegan cheese. - Add Protein: Toss in grilled chicken, shrimp, or mushrooms to make it heartier. You can change this dish with seasonal ingredients. Here are some tasty ideas: - Spring: Add peas or asparagus for a fresh touch. - Summer: Use fresh tomatoes and zucchini for a light summer dish. - Fall: Incorporate roasted butternut squash or mushrooms for a warm flavor. - Winter: Add kale or spinach for extra nutrients and color. These variations keep the dish exciting and cater to your personal taste! Try mixing and matching to find your favorite. To keep your Millionaire Gnocchi fresh, let it cool first. Place the leftovers in an airtight container. Store it in the fridge for up to three days. Make sure to seal it well. This keeps the flavors intact and prevents it from drying out. When you are ready to eat again, reheat gently. Use a skillet over low heat for the best results. Add a splash of cream or a bit of water for moisture. Stir often to avoid burning. This method helps keep the creamy sauce smooth and tasty. If you want to store for longer, freezing is a great option. Freeze the gnocchi and sauce separately. For the gnocchi, place it on a baking sheet first. Once frozen, transfer it to a freezer bag. For the sauce, let it cool and then use a freezer-safe container. This way, you can enjoy your dish later without losing quality. Yes, you can use store-bought gnocchi. It saves time and is easy to find. Most grocery stores sell it fresh or frozen. Just follow the cooking instructions on the package. The taste and texture are almost the same as homemade gnocchi. Using store-bought is a great option for busy days. If you want a lighter option, you can use half-and-half. You can also mix milk with a little butter. For a dairy-free choice, try coconut cream or cashew cream. Each of these options will change the flavor a bit, but they work well in the sauce. You’ll know the gnocchi is cooked when it floats to the top of the water. This usually takes about 2-3 minutes. If you want to be sure, you can taste one. It should be soft and tender but still hold its shape. Cooking it too long can make it mushy, so keep an eye on it. This article covered everything you need to make delicious gnocchi. We explored key ingredients, helpful tips, and various sauce options. I shared ways to store your leftovers and answered common questions. By following these steps, you can impress your friends and family with creamy, flavorful gnocchi. Don't hesitate to try new ingredients or sauces. Cooking can be fun and creative. Enjoy making this dish your own!

Millionaire Gnocchi with Creamy Sauce

A rich and creamy gnocchi dish with sun-dried tomatoes and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 pound potato gnocchi
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.5 cup sun-dried tomatoes, roughly chopped
  • 0.25 teaspoon red pepper flakes (optional, for a spicy kick)
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves, torn or whole

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Carefully add the gnocchi and cook according to the package instructions, typically about 2-3 minutes, or until the gnocchi float to the surface. Use a slotted spoon to drain them, then set aside.
  • In a spacious skillet, melt the unsalted butter and heat the olive oil over medium heat. Once melted and hot, add the minced garlic. Sauté for about 1 minute or until the garlic becomes fragrant and golden.
  • Slowly pour in the heavy cream while stirring to incorporate it into the garlic mixture. Bring the mixture to a gentle simmer, then reduce the heat to low to keep it warm without boiling.
  • Gradually whisk in the freshly grated Parmesan cheese, continuing to stir until the sauce becomes smooth and creamy without any lumps.
  • Stir in the chopped sun-dried tomatoes and, if you like, the red pepper flakes for a hint of warmth. Allow the sauce to cook for another 2-3 minutes, stirring occasionally.
  • Gently fold the cooked gnocchi into the creamy sauce, ensuring each piece is well coated. Allow the gnocchi to heat through in the sauce for an additional 1-2 minutes.
  • Season the dish with salt and freshly cracked black pepper according to your preference, giving it a final stir to blend the seasonings.
  • Serve the gnocchi immediately in warm bowls, garnished with torn or whole fresh basil leaves for a vibrant finish.

Notes

For an elegant touch, drizzle a little more olive oil over the finished dish and sprinkle an extra pinch of Parmesan on top before serving.
Keyword creamy sauce, gnocchi, Italian, pasta