Fromagerie l'Ancêtre Gnocchi with Parmesan and Cream - Fromagerie l'Ancêtre
Logo

Main course

Gnocchi with Parmesan and Cream

  • Serving 4
  • Preparation 10
  • Cooking 10

Ingredients

  • 500g gnocchi (homemade or store-bought)
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 garlic clove, finely chopped
  • 1 tablespoon butter
  • 1/2 cup vegetable broth (or reserved gnocchi cooking water)
  • Salt and pepper, to taste
  • Fresh basil or parsley leaves (optional, for garnish)

These gnocchi coated in a creamy Parmesan sauce are the ultimate comfort dish. The richness of fresh cream combined with the sharpness of Parmesan and lightly sautéed garlic creates a silky sauce that wraps around each pillowy gnocchi. Perfect for a quick and flavorful meal, this dish can be topped with fresh basil or parsley for a burst of freshness. Ideal for Italian food lovers and fans of simple, yet indulgent recipes.

Preparation

  1. Cook the gnocchi:

    Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes. Drain, reserving 1/2 cup of cooking water or use vegetable broth.

  2. Prepare the parmesan sauce:

    In a large skillet, melt the butter over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

  3. Add the cream:

    Pour the cream into the skillet and simmer gently for 2 to 3 minutes, allowing it to thicken slightly.

  4. Add the parmesan:

    Stir in the grated parmesan cheese until it fully melts into the sauce. If the sauce is too thick, add a little vegetable broth or reserved cooking water to adjust the consistency.

  5. Toss with the gnocchi:

    Add the drained gnocchi to the parmesan sauce. Stir well to coat the gnocchi evenly with the creamy sauce.

  6. Season and serve:

    Season with salt and pepper to taste. Serve immediately, garnished with fresh basil or parsley for a pop of color and freshness.

Wine and Cheese Pairings

SAQ - Aromatic and robust

Our latest recipes