Ingredients
Scale
- 1 pound Potato Gnocchi (fresh for better texture)
- 2 tablespoons Butter (adds richness to the sauce)
- 1 tablespoon Olive Oil (for frying)
- 3 cloves Garlic (minced)
- 1 cup Heavy Cream (can substitute with half-and-half for lighter)
- 1/2 cup Parmesan Cheese (grated; can use vegan Parmesan)
- 1 teaspoon Rosemary (chopped)
- 1 teaspoon Parsley (chopped)
- Salt and Pepper (to taste)
- Red Pepper Flakes (optional for heat)
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the fresh gnocchi in a single layer and fry until the undersides are golden, about 2 to 3 minutes per batch. Shake the pan once to avoid sticking.
- Reduce heat to medium, add the butter and let it melt until it becomes slightly nutty in aroma. Stir in the minced garlic and rosemary, cooking 30 to 45 seconds until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer. Scrape up any fond from the pan to enrich the sauce. Let the sauce thicken just enough to coat the back of a spoon, about 2 to 3 minutes.
- Return the gnocchi to the pan if removed, toss gently to coat each piece with the sauce. Stir in the grated parmesan until silky and integrated, then finish with chopped parsley, salt, pepper, and a pinch of red pepper flakes if desired.
Notes
Choose fresh gnocchi for best texture. Avoid burning the garlic for a sweet and fragrant flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg