Ever had one of those days where comfort food is the only remedy? Well, this Creamy Garlic Parmesan Gnocchi will wrap you up like a cozy blanket on a chilly evening. Imagine pillows of gnocchi dancing in a creamy sauce that’s so garlicky and cheesy, it might just make you forget about your long day—almost like that unexpected yet delightful Beyoncé drop last week.
Steps
- Heat a skillet over high heat and pour in olive oil. Add minced garlic and sage leaves, stirring for about 10 seconds to release their aroma. Then, place the gnocchi into the skillet, spreading them out evenly before gently mixing.
- Pour chicken broth, whipping cream, Parmesan cheese, salt, and cayenne pepper into the skillet. Stir the mixture carefully to avoid breaking the gnocchi, and let it cook for approximately 3-4 minutes until the gnocchi becomes soft and tender inside.
- Once cooked, sprinkle shaved Parmesan cheese on top of the gnocchi. Serve immediately while it’s hot and creamy for the best taste experience.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 6-8 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)
Nutritional Values
Calories: 1872 kcal | Carbohydrates: 256 g | Protein: 36 g | Fat: 80 g | Saturated Fat: 32 g | Cholesterol: 168 mg | Sodium: 3036 mg | Fiber: 16 g
FAQ
- Can I substitute fresh sage leaves with sage powder?
- Yes, you can use sage powder instead of fresh leaves. Since sage powder is more concentrated, start with about ¼ to ½ teaspoon and adjust to taste.
- Is it possible to use frozen gnocchi instead of skillet gnocchi?
- Absolutely! If skillet gnocchi isn’t available, frozen gnocchi is a great alternative. Just make sure to thaw it beforehand to ensure even cooking and achieve a crispy exterior.
- Can I make this dish using cauliflower gnocchi?
- Yes, cauliflower gnocchi can be used, though the texture will differ slightly from traditional gnocchi. Pan-fry it directly from frozen with some extra oil to achieve a crispy outside and a soft interior.
- How should I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat, adding a splash of cream or broth to maintain the sauce’s smooth consistency. Avoid using the microwave, as it may thicken the sauce too much.
- What is the calorie count per serving for this recipe?
- Each serving of this recipe contains approximately 468 calories.
Tips
- Use Fresh or Skillet Gnocchi: For the best texture, opt for fresh or skillet gnocchi instead of dried varieties. These types provide a softer, more tender bite. If using frozen gnocchi, ensure to defrost them first for even cooking.
- Pan-Fry for Texture: Cooking the gnocchi directly in the skillet without boiling helps achieve a crispy exterior while keeping the inside soft and fluffy. This method also saves time and effort.
- Adjust Seasoning to Taste: When using sage powder instead of fresh leaves, start with a small amount and adjust as needed, as the powder is more concentrated. Similarly, if you prefer a milder spice level, use paprika instead of cayenne pepper.
- Reheat with Care: Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove with a splash of cream or broth to maintain the sauce’s creamy consistency, avoiding the microwave to prevent thickening.
Equipment
- Skillet or frying pan – A high-quality non-stick skillet or frying pan is essential for cooking the gnocchi evenly and achieving a crispy exterior.
- Garlic press or mincer – Useful for efficiently mincing garlic if you don’t already have one.
- Sage leaves (if you don’t grow them at home) – Fresh herbs can sometimes be ordered online.
- Parmesan cheese grater or shaver – Essential for grating or shaving Parmesan cheese to the desired consistency.
- Kitchen scale – Helpful for measuring the gnocchi and other ingredients accurately, especially if the recipe uses weight measurements.