Creamy, flavorful sauce coating soft, pillowy gnocchi di patate.
Okie dokie gnocchi di patate. That joke didn’t hit the first time I made it, and I anticipate it not hitting this time around either. This gnocchi is coated with a creamy savory sauce, making a very rich and satisfying dish. The garlicky cream sauce is alfredo inspired, but I won’t be calling it alfredo so I don’t make people mad lol. This dish is very quick and easy to put together, so I recommend giving it a try!
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Gnocchi
- In this recipe I used packaged gnocchi, but I believe fresh made is great as well. A basic gnocchi is made with potatoes, flour, egg, and salt. If you’d like to learn, there are many videos on YouTube of Italian nonnas showing how to make gnocchi! The process can be a bit tedious, however, which is why I believe it’s okay to use packaged gnocchi.
- ☆ Unsalted butter
- I like to use unsalted butter so I can control the overall salt added to the dish. If you only have salted butter, you may use that as well! Just make sure to taste the sauce before you season with salt to make sure it won’t be too salty.
- ☆ Garlic
- ☆ Heavy cream
- If you don’t have heavy cream you can substitute it with milk and butter by replacing ¼ of the required heavy cream with butter and ¾ with milk. In this case, 62.5ml melted butter (about 60g unmelted) and 187.5ml milk can be used in place of 250ml heavy cream. Additionally, you may use any cream alternative you have
- ☆ Parmesan
- Instead of parmesan, you can use nutritional yeast or another cheese with a sharp and nutty taste similar to parmesan, such as pecorino romano and asiago just to name a few.
TIPS FOR MAKING GNOCCHI DI PATATE
- ☆ I usually like to make gnocchi from scratch, but the cost of the materials or ingredients required may be more than just buying packaged gnocchi. If you factor prep time and clean up time into that as well, then making all of it from scratch may be inconvenient. Fresh gnocchi tastes amazing, but keep these cons in mind when deciding how you want to approach this dish.
- ☆ Make sure to taste the sauce as you go! The measurements are my approximations, so adjust the ingredient amounts as required to suit your taste.
MORE PASTA RECIPES! ♡
- ☆ Gratin
- ☆ Spaghetti Napolitan
- ☆ Spaghetti Carbonara
If you recreate this Gnocchi di Patate recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Gnocchi di Patate
Ingredients
- 500 g gnocchi
- 3 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 250 ml cream
- ¼ cup parmesan
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Prepare water in a pot for gnocchi. Cook gnocchi very al dente according to the kind you are using.
- While the gnocchi cooks, melt the butter in a shallow pan over medium heat. Once the butter has melted, add in the minced garlic. Cook until the garlic is fragrant.
- Add the gnocchi to the butter and garlic. Season with salt and pepper to taste, and let the gnocchi toast a bit in the butter.
- Add the cream and let it thicken until it can easily coat the back of a spoon. You should be able to draw a line in the pan using a spatula. If the line remains visible for a couple seconds before coming back together, it’s thick enough.
- Lower the heat and add the parmesan, stirring to distribute it evenly. Plate and sprinkle with parsley to garnish, and the gnocchi di patate is done! 完成です！