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Creamy Garlic Parmesan Gnocchi is a quick and easy one-pan meal with soft, pillowy gnocchi coated in a rich, garlicky, and cheesy sauce. It comes together in just 15 minutes—perfect for a fuss-free, comforting dinner.
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What Is Gnocchi
Gnocchi are soft, pillowy dumplings made from potatoes, wheat flour, or semolina. They’re technically pasta, but with a lighter, more delicate texture. The classic fork ridges help soak up all the sauce, making them perfect for anything from a rich, creamy garlic parmesan sauce to a simple pesto like Garlic Pesto.
Why You’ll Love This Recipe
Today, I am sharing with you a very easy and delicious gnocchi recipe that takes only 15 minutes to make, but perfect for dinner tonight.
The doughy little potato dumplings are coated in a savory and creamy garlic Parmesan sauce, infused with the aroma of sage. The gnocchi has a wonderfully soft and tender center, it’s delightful to the taste bud.
Ingredients
- Skillet gnocchi
- Olive oil
- Salt
- Parmesan cheese
- Garlic
- Whipping cream – You could use half-and-half if you prefer a lighter option.
- Chicken broth
- Sage leaves – You can swap it with thyme or basil.
- Cayenne pepper – If you want something milder, go with paprika.
Check out the recipe card below for the full ingredient list and details.
Make-From-Scratch Gnocchi Vs. Store-Bought Gnocchi
You can make fresh gnocchi from scratch by mixing boiled potatoes with all-purpose flour, but store-bought gnocchi work just as well. If you want to make your own, check out How to Make Gnocchi for a step-by-step guide with pictures.
Gnocchi come in fresh, frozen, or dried varieties at most supermarkets. For this recipe, I used Rana Skillet Gnocchi (found in the cheese section). They’re frozen and cook in just a few minutes. If you can find fresh gnocchi, go for those. I usually skip dried gnocchi since they’re just not as good.
How To Make Creamy Garlic Parmesan Gnocchi
Heat up a skillet over high heat and add some olive oil. Toss in the minced garlic and sage, give it a quick stir—just about 10 seconds to get that fragrance going. Then, add the gnocchi, spread them out evenly, and stir gently so they get nicely coated.
Pour in the chicken broth, whipping cream, Parmesan, salt, and a pinch of cayenne. Give it a good stir, but go easy—you don’t want to break up the gnocchi. Let it cook for about 3–4 minutes, stirring every now and then, until the gnocchi is soft and tender on the inside.
Finish it off with some shaved Parmesan on top, and that’s it! Serve it up right away while it’s hot and creamy.
For skillet gnocchi, you don’t need to boil them first. Just cook them straight in the pan for a few minutes—it’s that easy. No boiling, no draining.
Pan-frying gives them a crispy exterior while keeping the inside soft, tender, and fluffy.
Frequently Asked Questions
Yes! If you can’t find fresh sage leaves, just use ¼ to ½ teaspoon of sage powder instead. It’s more concentrated, so start small and add more if needed.
Yes! If you can’t find skillet gnocchi, frozen gnocchi works too. Just thaw it first, then cook as directed. This helps it cook more evenly and gives you that perfect crispy outside and soft inside.
Yes! Cauliflower gnocchi will work, but the texture is a bit different from regular gnocchi. Pan-fry it straight from frozen with a little extra oil to get it crispy on the outside while keeping the inside soft.
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm it up on the stove over low heat with a splash of cream or broth to keep the sauce nice and smooth. I’d skip the microwave—it can make the sauce too thick.
This recipe is only 468 calories per serving.
What To Serve With Creamy Garlic Parmesan Gnocchi
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Creamy Garlic Parmesan Gnocchi
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 6-8 units sage leaves
- 1 1/2 lbs (750g) skillet gnocchi
- 1/2 cup chicken broth
- 1/2 cup whipping cream
- 3 tablespoons shredded Parmesan cheese
- salt, to taste
- 3 dashes cayenne pepper
- 1 tablespoon shaved Parmesan cheese, optional
Instructions
- Add the olive oil to a skillet over high heat. Add the minced garlic and sage, and sauté for 10 seconds. Then, add the gnocchi to the skillet, spreading it evenly and stirring gently
- Add the chicken broth, whipping cream, Parmesan cheese, salt, and cayenne pepper. Cook, stirring frequently but gently, for about 3-4 minutes, or until the gnocchi is cooked through and soft and tender on the inside.
- Top the gnocchi with shaved Parmesan cheese and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am wanting to try this, I am wondering what the difference between skillet gnocchi and making it from scratch? When made from scratch do you have to boil them before using in recipe?
Of course homemade is always better. Yes, you still boil them.