Oh, creamy garlic butter gnocchi, just saying the name makes my mouth water! This dish has saved me on more weeknights than I can count. It’s my go-to when I need something quick, comforting, and guaranteed to impress (even my picky nephew asks for seconds!). Those pillowy potato dumplings swimming in rich, garlicky butter sauce? Absolute perfection in 20 minutes flat.
What I love most is how fancy it tastes while being so simple to make. Just a handful of ingredients you probably already have, one pan, and barely any prep work. The sauce comes together while the gnocchi cooks, it’s practically magic how fast dinner appears! And that golden parmesan cream clinging to every bite? You’ll be scraping the pan clean, trust me.
Why You’ll Love This Creamy Garlic Butter Gnocchi
- Weeknight superhero: Ready faster than takeout (20 minutes start to finish!)
- Comfort in a bowl: That creamy garlic sauce feels like a hug for your taste buds
- Crowd-pleaser: Works equally well for date night or feeding hungry kids
- Pantry-friendly: Uses ingredients you likely have on hand already
Creamy Garlic Butter Gnocchi
Ingredients
Equipment
Method
- Cook the gnocchi according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- Stir in the Parmesan cheese, salt, and pepper until the cheese melts and the sauce is smooth.
- Add the cooked gnocchi to the sauce and toss to coat evenly. Cook for 1-2 minutes.
- Garnish with fresh parsley before serving.
Notes
Ingredients for Creamy Garlic Butter Gnocchi
Let’s talk ingredients, and trust me, this isn’t one of those recipes where you’ll need to hunt down exotic items! My version sticks to simple, flavorful basics that work magic together. The star is obviously the gnocchi, I always grab the shelf-stable potato kind (look for it near the pasta), but fresh refrigerated gnocchi works beautifully too if you’re feeling fancy. Just adjust cooking time since fresh cooks faster!
- 1 lb potato gnocchi (that standard package size)
- 3 tbsp unsalted butter, real butter only, please!
- 4 cloves garlic, minced (fresh is non-negotiable for that punchy flavor)
- 1 cup heavy cream, this makes the sauce luxuriously rich
- ½ cup grated Parmesan, freshly grated melts so much better than pre-shredded
- ¼ tsp each salt & black pepper, we’ll adjust to taste later
- 2 tbsp fresh parsley, chopped (the color pop makes it pretty!)
How to Make Creamy Garlic Butter Gnocchi
Okay, let’s get cooking! First rule: have everything prepped and ready because this moves fast. I learned that the hard way when I burnt garlic while frantically searching for the Parmesan. Not my finest kitchen moment!
Step 1: Cook your gnocchi according to the package, but taste one a minute early! They should be pillowy, not mushy. Drain them but don’t rinse (that starchy coating helps the sauce cling).
Step 2: While the gnocchi cooks, melt butter in your largest skillet over medium heat. Add the minced garlic and stir constantly for about 1 minute, just until it smells amazing but before it browns. Burnt garlic = bitter sauce, and we don’t want that! For more recipe ideas, check out other sites.
Step 3: Pour in the heavy cream and let it bubble gently for 2-3 minutes. You’ll see it thicken slightly, when it coats the back of a spoon, it’s ready. This is when I add a pinch of salt and taste (remember, Parmesan is salty!).
Step 4: Lower the heat and stir in Parmesan gradually. If it clumps, don’t panic! Just keep stirring off heat until smooth. Toss in the gnocchi and gently coat every piece, I use two wooden spoons like tongs for this.
Step 5: Let everything mingle for 1-2 minutes so the flavors marry. The sauce should cling beautifully to each gnocchi. Finish with a shower of parsley and maybe extra Parmesan because… why not?
Tips for Perfect Creamy Garlic Butter Gnocchi
- Garlic hack: Use a microplane for super-fine mincing so it melts into the sauce
- Sauce too thick? Stir in splashes of reserved pasta water or milk
- Presentation pro tip: Garnish with parsley first, then extra Parmesan so it sticks prettily
- Cheese clumps? Remove from heat when adding Parmesan and stir patiently
Variations for Creamy Garlic Butter Gnocchi
One of my favorite things about this recipe? It’s like a blank canvas for whatever’s in your fridge! Try tossing in sautéed mushrooms for earthy richness or a handful of baby spinach (it wilts beautifully into the hot sauce). If you’re craving something heartier, crispy turkey bacon bits add fantastic texture without overwhelming the dish. Just remember, keep additions simple so that gorgeous garlic butter sauce stays the star! If you enjoy creamy dishes, you might also like our creamy parmesan chicken orzo recipe.
Serving Suggestions for Creamy Garlic Butter Gnocchi
This gnocchi is so rich and satisfying all on its own, but I love pairing it with something fresh or crunchy to balance the creaminess. My go-to is a simple arugula salad with lemon vinaigrette, the peppery greens cut through the richness perfectly. For heartier appetites, warm crusty bread is mandatory for sauce-mopping (don’t let a drop go to waste!). If I’m feeling fancy, I’ll add roasted cherry tomatoes on the side, their sweetness plays beautifully with the garlic butter sauce.
Storage and Reheating Instructions
If you somehow have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow, a splash of milk or water in a skillet over medium-low heat brings the sauce back to life. Whatever you do, avoid the microwave! It turns that luscious cream sauce grainy faster than you can say “gnocchi tragedy.” Trust me, I learned this the hard way after one too many sad lunches.
Nutritional Information
One serving of this dreamy gnocchi clocks in at about 450 calories, totally worth every bite! You’re looking at roughly 25g fat (that creamy sauce, hello!), 45g carbs (mostly from those pillowy gnocchi), and 10g protein. Of course, these numbers can shift depending on your exact ingredients. Want it lighter? Try swapping half the cream for whole milk, but I won’t judge if you go full indulgence! If you are looking for other main dishes, check out our main meals section.
Frequently Asked Questions
Can I use frozen gnocchi?
Absolutely! Just add 1-2 minutes to the cooking time. The key is patting them very dry before adding to the sauce so you don’t water it down. I actually keep a bag in my freezer for emergencies!
How do I prevent the sauce from curdling?
Two secrets: keep the heat medium-low when adding dairy, and stir constantly. If it starts looking grainy, immediately remove from heat and whisk in a splash of warm milk, it usually comes right back together.
Can I make this ahead?
The sauce separates when chilled, so I recommend making it fresh. But you can prep the garlic and parsley ahead to save time. Leftovers reheat surprisingly well with that skillet method I mentioned earlier!
What if I don’t have heavy cream?
Half-and-half works in a pinch (the sauce will be thinner), or mix whole milk with a tablespoon of flour. But honestly? The cream’s worth buying, it makes the texture incredible.
