Description
Make a rich, creamy garlic butter gnocchi entirely in one skillet for fast cleanup and maximum flavor.
Ingredients
Scale
- 1 pound shelf-stable potato gnocchi
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large, oven-safe skillet over medium heat. Add the butter and let it melt completely.
- Add the minced garlic to the melted butter and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Add the uncooked gnocchi, broth, salt, and pepper to the skillet. Stir to coat.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, for 5 to 7 minutes, or until the gnocchi is tender and most of the liquid has reduced.
- Pour in the heavy cream and stir well. Let the sauce simmer gently for 2 minutes until it starts to thicken slightly.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Taste and adjust salt and pepper if needed. Garnish with fresh parsley and serve immediately directly from the pan.
Notes
- Use store-bought, shelf-stable gnocchi for the fastest results. Do not pre-boil the gnocchi.
- If the sauce becomes too thick while serving, stir in a tablespoon of extra broth or cream to loosen it.
- For a richer flavor, use browned butter instead of melted butter by cooking the butter until the milk solids turn golden brown before adding the garlic.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 550
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 3
- Protein: 18
- Cholesterol: 120