What is Gnocchi?
Gnocchi is an Italian version of soft-dough dumplings made from potatoes, wheat flour or semolina.
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.
Make-from-scratch Gnocchi vs. Store-Bought Gnocchi
While fresh gnocchi can be made from scratch by combining boiled potatoes with all-purpose flour, you can always get store-bought gnocchi and they are pretty good.
Gnocchis are available fresh, frozen or dried at supermarkets. For my recipe, I used packaged Rana brand Skillet Gnocchi (found at the cheese section).
They are frozen and takes only a few minutest to cook. If you have fresh gnocchi at your store, buy them. I try to avoid dried gnocchi as they are not as good.
How to Cook Gnocchi on the Skillet?
For the skillet gnocchi, you don’t have to boil them before cooking. All you have to do is cook them on the skillet for a few minutes, it’s that easy. No more boiling water or draining.
On the skillet, you can pan-fry the gnocchi so the exterior is crispy but the inside remains soft, tender and fluffy.
How to Make Creamy Garlic Parmesan Sauce?
To make the creamy sauce for the gnocchi, you will need the following ingredients:
- Olive oil or butter
- Whipping cream
- Chicken broth
- Parmesan cheese
The sauce is so perfect when mixed together with the soft and chewy gnocchi. So delicious!
This Recipe Goes Well with:
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Creamy Garlic Parmesan Gnocchi Recipe
Creamy Garlic Parmesan Gnocchi - easy skillet gnocchi in garlicky, cheesy and creamy sauce. This recipe takes only 15 mins to make and perfect for weeknight dinner.
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 6-8 units sage leaves
- 1 1/2 lbs 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)
Add the olive oil into a skillet on high heat. Add the minced garlic and sage, saute for 10 seconds. Add the gnocchi into the skillet, spread evenly and stir gently.
Add the chicken broth, whipping cream, Parmesan cheese, salt and cayenne pepper. Cook, stirring frequently but gently, about 3-4 minutes, or until the gnocchi is cooked through and become soft and tender on the inside.
Top the gnocchi with shaved Parmesan cheese, serve immediately.
I used two (2) packets of RANA 12 oz. (340g) Skillet Gnocchi.
You may use 2 tablespoons melted unsalted butter instead of olive oil.