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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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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.
very good! definitley will make again. Thank you
Delicious, even tho I had to do a little substituting with what I had on hand – I kept the spirit of the ingredients at least! I only had one package of gnocchi so I halved the recipe. I didn’t have any fresh sage or even ground, but I put in a good pinch of poultry seasoning, which has sage as it’s 2nd ingredient and also nutmeg, which goes great in creamy cheese sauces. I used half-and-half instead of the whipping cream and a few dashes of Frank’s hot sauce instead of cayenne (again, those were both because of what I had on hand). I may have put in 3 cloves of garlic instead of 2. :-) It was so good, and the gnocchi really were pillowy soft. I’ve used them before just sauteing in butter so they’re crispy outside and seasoning lightly with Italian seasoning and garlic, which is delicious also.
Thanks for trying this gnocchi recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
This is one is the best things I’ve ever eaten and it’s even better that it takes 10-15 min to make. I was blown away by the flavor. Definitely adding this to my favorites. Thank you!
This is lovely! Thank you. Had to use butter as didn’t have the cream and substituted sage with Parsley. Parmesan was a bit much so will use less next time.
Hi Lin, thanks for trying this creamy garlic Parmesan gnocchi. :)
What kind of Parmesan cheese do I use? Do I use the kind that you would put on spaghetti or shredded Parmesan cheese that comes in the bag?
Shredded Parmesan cheese as indicated in the recipe.
4 cloves of garlic was too much, my family couldn’t eat it.
Reduce them to what you like. I use small garlic plus I love garlic.
No recipe can ever have too much garlic. You clearly aren’t Italian and shouldn’t eat gnocchi then
Garlic is the best!
Excellent.
Used shelf gnocchi and dried sage and it worked ok.
Hi Jules, thanks for the comment and thanks for trying the recipe.
Made this recipe tonight and it was amazing! So rich & the cayenne adds a perfect layer of subtle heat!! I also loved have quick & easy it was to make! My husband and I will add this to our usual!
Loved this! Super quick and easy to make. I also added kielbasa to the skillet!
Very easy and very tasty, my kids ate in and I was able to make this quickly while caring for a little one. Will make again
I cannot find skillet gnocchi. Can you use packaged frozen gnocchi? Should you thaw first or start cooking from frozen state?
Hi Helen, yes, you can use frozen gnocchi and thaw.
It’s honestly really hard to find. I live in New Jersey and only one grocery store about half hour from me has it. So I make the trip and stock up!
Hi – I love gnocchi- with this recipe can I omit the sage all together
Sure, you can omit it. :)