Description
This rich and creamy gnocchi cream sauce is a simple yet indulgent addition to your cooked gnocchi. Made with heavy cream, Parmesan cheese, butter, and garlic, it provides a luscious texture and depth of flavor that complements the pillowy gnocchi beautifully.
Ingredients
Scale
For the Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Melt Butter: In a saucepan over medium heat, melt the butter completely to prepare the base of the sauce.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Add Heavy Cream: Pour in the heavy cream and stir the mixture well to combine all ingredients smoothly.
- Simmer Sauce: Bring the cream mixture to a gentle simmer, then reduce the heat to low to prevent boiling and maintain a smooth texture.
- Incorporate Parmesan: Slowly add the grated Parmesan cheese, stirring continuously until the cheese melts fully into the sauce, thickening it.
- Season: Add salt and freshly ground black pepper to taste, adjusting the seasoning as preferred.
- Serve: Pour the prepared cream sauce over freshly cooked gnocchi and serve immediately for best flavor and texture.
Notes
- Make sure to use freshly grated Parmesan for the best melting and flavor.
- Do not let the sauce boil vigorously after adding cream to prevent curdling.
- For a lighter version, substitute half the heavy cream with whole milk, but the sauce will be less rich.
- Optional: Garnish with fresh parsley or basil for added color and freshness.
- Gnocchi can be store-bought or homemade, just ensure they are cooked al dente before adding the sauce.
