Millionaire Gnocchi Creamy Sauce

Millionaire Gnocchi with Creamy Sauce is pure comfort with a luxuriously simple touch. This recipe transforms humble gnocchi into something that tastes rich and special in barely half an hour. When I want something that feels restaurant-worthy but still comes together fast on a weeknight, I trust this creamy sauce and the hint of truffle oil to deliver every time.

Every time I make this for friends they ask for the recipe before up for seconds. It is my go-to when I want something both fancy and effortless.

Ingredients

• Potato gnocchi: adds tender pillowy texture and is easy to find in most stores choose fresh or shelf stable for convenience
• Unsalted butter: gives a rich base and lets you control the saltiness
• Fresh garlic: packs flavor so use big cloves and mince finely
• Heavy cream: makes the sauce decadently silky look for full fat for best results
• Parmesan cheese: sharp and nutty get a block to grate yourself for maximum melt and flavor
• Chopped parsley: brightens and adds a pop of color fresh is best
• Truffle oil: finishing the dish with this fragrant oil elevates everything buy from a reputable shop for authentic aroma
• Salt and black pepper: balance richness and bring out all the flavors taste and adjust as you cook

Instructions

Boil the Gnocchi:

Cook the gnocchi in plenty of salted water just until they float to the top then drain well so they do not get waterlogged set aside in a colander

Build the Creamy Base:

Melt the unsalted butter in a large skillet over medium heat add the finely minced garlic and gently sauté for one to two minutes watch carefully so the garlic does not brown or burn you want it fragrant and soft

Simmer the Sauce:

Pour in the heavy cream and bring the heat down so it simmers steadily not a rolling boil stir in your grated Parmesan cheese and let it melt slowly keep stirring as the sauce thickens it should lightly coat the back of a spoon after about three to four minutes

Combine Gnocchi and Sauce:

Add the drained gnocchi into the skillet toss gently so every dumpling is covered in sauce dont rush this step and use a broad spatula to avoid breaking up the gnocchi

Finish and Serve:

Drizzle the truffle oil all over the coated gnocchi and season generously with salt and freshly cracked black pepper adding a little at a time so you can taste as you go finally sprinkle over the chopped parsley for a fresh herbal finish and get ready to serve immediately

Truffle oil is my absolute favorite part of this recipe it transforms a simple sauce into something my family calls special occasion food My daughter still talks about the first time the aroma of truffles filled the kitchen when she was helping me garnish dinner

Storage Tips

Let leftovers cool completely before transferring to an airtight container store in the fridge for up to two days Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce Do not freeze once gnocchi is combined with the creamy sauce as the texture can get gummy but you can freeze uncooked gnocchi for future meals

Ingredient Substitutions

If you cannot find truffle oil finish with a drizzle of high quality extra virgin olive oil or add a few sautéed mushrooms for earthy depth Half and half can replace heavy cream just simmer a bit longer to thicken

Serving Suggestions

Top with extra Parmesan or a sprinkle of toasted nuts for crunch Pairs perfectly with simple green salads or roasted vegetables on the side

Cultural Context

Gnocchi is a staple in Northern Italian kitchens where hearty dumplings meet buttery sauces Truffle oil nods to the earthy luxury famed in Italian regions and brings a chef style flourish to home cooking

Seasonal Adaptations

Add sautéed spinach or baby peas for a spring touch Try stir in roasted butternut cubes for autumn vibes Swap parsley for fresh basil in the summer months

Helpful Notes

Always use freshly grated Parmesan for best texture and flavor Warm bowls before serving to keep the sauce silky Taste the sauce before adding more salt since Parmesan brings its own saltiness

Friends have told me it is the first gnocchi dish their kids actually begged to take for lunch sometimes even cold I have made it for date nights and celebratory dinners alike and there are never leftovers

Recipe FAQs

→ What type of gnocchi works best for this dish?

Potato gnocchi is ideal, as its soft texture absorbs the creamy sauce beautifully and creates a delicate bite.

→ Can I substitute truffle oil with another ingredient?

If truffle oil is unavailable, a drizzle of extra virgin olive oil or a sprinkle of truffle salt can provide a similar hint of luxury.

→ How do I prevent my gnocchi from becoming mushy?

Cook the gnocchi just until they float to the surface, then promptly drain and avoid overcooking to maintain their shape.

→ What's the best way to reheat leftovers?

Gently reheat gnocchi in a skillet with a splash of cream or milk, stirring to keep the sauce smooth and the gnocchi tender.

→ Can other herbs be added for flavor?

Fresh basil or chives can be added for extra aroma and brightness alongside or instead of parsley.