gnocchi sauce

Pesto Gnocchi

(16 potato gnocchi

butter

basil pesto (homemade

Kosher salt

Parmesan cheese, for topping

black pepper

Bring a large pot of salted water to a boil.  Cook gnocchi according to package instructions.  Drain, but reserve 1 cup of cooking liquid.

Meanwhile, warm butter in a large skillet over medium heat.  Once melted, toss in cooked gnocchi.  Let cook for 1 minute, then take off the heat.  Stir in pesto, tossing to coat.  Season to taste with salt.

To serve, spoon some gnocchi in a shallow bowl and top with freshly grated Parmesan and black pepper. If you’d like to level up the dish, top with some baby arugula leaves, toasted walnuts and a squeeze of lemon juice.

This creamy gnocchi sauce is done in minutes! Pecorino cheese, butter, and pepper make the tastiest easy weeknight dinner: Italian comfort food at its finest.

Easy Creamy Gnocchi Sauce

salted butter

Pecorino Romano cheese,

Bring a large saucepan of water to a boil, seasoned with about 1 tablespoon kosher salt.

Once the water is boiling, add the gnocchi and boil until they float, about 2 to 3 minutes. Save out 1/2 cup of the pasta water, then drain the gnocchi and keep it in the strainer while you quickly make the sauce.

In the same pan, melt the butter with the pepper and heat it over medium heat for 1 minute. Add 1/2 cup of the reserved pasta water and heat for 1 minute.

Add the gnocchi back to the pan and add the Pecorino cheese. Stir for a minute until a creamy sauce forms. Serve warm, garnished with more Pecorino.

I used Cauliflower and Broccoli Gnocchi from Green Giant and used Parmesan instead of Pecorino Romano because It's all I had.  It tasted amazing.

This was beyond delicious!  Thank you for making gnocchi so much less intimidating!

Creamy Lemon Garlic Shrimp and Gnocchi is a dish you might feel like you don&#039;t deserve, but oh, boy you do! Creamy, garlicky, buttery, plump shrimp and soft, tender, pillowy gnocchi come together in a lemony cream sauce that&#039;s simply divine, and in just 30 minutes!

Creamy Lemon Garlic Shrimp and Gnocchi

shrimp

potato gnocchi

olive oil

garlic

chicken broth ((or vegetable broth))

heavy cream (or fat free half and half)

lemon juice

salt (or

black pepper (or

black pepper, grated parmesan cheese, fresh thyme or parsley (optional toppings)

Bring a large pot of water to a boil. Add gnocchi, boil three minutes, then remove with a slotted spoon and place in a large bowl. Toss with 1 teaspoon olive oil and set aside.

In a large skillet over medium-high heat, melt butter. Stir in garlic for 1 minute until fragrant.

Stir in gnocchi and shrimp for 2-3 minutes.

Stir in broth, lemon juice and heavy cream.

Reduce heat to medium-low and simmer for 5-10 minutes until sauce is reduced by half and thickened to a nice, creamy consistency.

Season with salt and pepper and garnish with optional toppings (herbs, cracked black pepper,  parmesan cheese) and serve.

Potato Gnocchi in Mushroom Cream Sauce with pillowy soft gluten-free gnocchi and dairy-free mushroom sauce is a fantastic one pot meal!

Potato Gnocchi With Mushroom Cream Sauce (gluten-free)

oz gluten-free potato gnocchi (or Trader Joe’s cauliflower gnocchi)

0.5 oz garlic (finely chopped)

1.5 oz shallot (finely chopped)

mushrooms

tbsp olive oil

tbsp ghee

chicken stock

califia dairy-free creamer (unsweetened)

yeast

baby arugula (optional)

lemon

Coarse sea salt (to taste)

black pepper (to taste)

Paleo parmesan cheese (optional)

Plan

First take a look how much time it needs to boil the gnocchi to al dente. You want to plan the timing well so that you can combine the gnocchi and the cream sauce at the perfect timing.

Prep

Bring a pot of water to boil for the gnocchi. Prepare the garlic and shallot in one bowl. Slice or use your hands to separate the mushrooms.

Boil

Boil the gnocchi by following the package instructions to al dente texture. Drain the gnocchi and don’t rinse them in water.

Saute

Preheat a large skillet over medium low heat until it feels warm when you place your palm near the surface, about 2-3 inches away. Melt the olive oil and ghee then add the garlic and shallot with a pinch of salt. Saute over medium heat for 10 seconds.

Add the mushrooms. Spread them out in a single layer. Cook, uncovered and without disturbing, until the bottom sides are in light brown color, about 5 minutes. Season with 2 pinches of salt and black pepper.  Then cook the flip side for 1 additional minute.

Add the stock, cream, and the yeast. Stir with a wooden spoon for about 1 minute.

Add the boiled gnocchi. Keep stirring and the sauce should turn thicker in about 1 minute.

Season

Turn off the heat. Stir-in baby arugula until it wilts slightly. Taste and adjust with salt and pepper.

Garnish

Transfer to a serving plate. Drizzle with a dash of olive oi.

Serve

Serve with lemon wedges on the side. Drizzle before serving. Sprinkle with paleo parmesan cheese, if using. Serve warm.

Cheese potato gnocchi cream sauce with parmesan, cheddar, and bacon to create (in my opinion) the best gnocchi sauce. This sauce serves 4. This gnocchi sauce and the homemade gnocchi are part of my meal prep weekly menu.

Cheesy Gnocchi Cream Sauce with Bacon Recipe

Bacon

Cup Cream (table cream

Teaspoon Salt

Teaspoon Black Pepper Ground

1.7 Ounces Cheddar Cheese (grated)

Ounce Parmigiano Reggiano Cheese (*see Notes)

Fluid Ounce Water

Throw in your cut bacon in the pan and fry until the bacon has turned crisp.

Then pour in the cream and mix the content.

Add in the grated Cheddar and Parmesan cheese.

Mix the whole content well and pour in the water to mix it well into the sauce

Let the sauce cook for 2-3 minutes, as it will thicken quickly.

Now you can add your cooked gnocchi and toss them into the sauce so that all the gnocchi are covered with the sauce.

Good afternoon (from Aust) I made this for our lunch today, with Hubby working from home due to Covid, and myself (unable to stand for long, this is great. I did use speck, had a few button size Swiss brown mushrooms and half a red capsicum also hubby diced me an onion. I cooked off the speck, onion, mushies and capsicum, then pretty much followed recipe, I didn't have as much Parmesan as I thought, but had some left over Gorgonzola so that went in as well. Was devine. Thankyou so much for your recipe.

Hi Helene,

The gnocchi cream sauce recipe is awesome. I will surely try this. As this is gluten-free and easy to make, I believe it will be a favorite of many food lovers.

https://content.jwplatform.com/videos/XLxjnYHF.mp4

Cheese potato gnocchi cream sauce with parmesan, cheddar, and bacon to create (in my opinion) the best gnocchi sauce. This sauce serves 4.

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Pesto Gnocchi

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Top 5 gnocchi sauce recipes from across the web

The most viewed gnocchi sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesto Gnocchi

Easy Creamy Gnocchi Sauce

Creamy Lemon Garlic Shrimp and Gnoc...

Potato Gnocchi With Mushroom Cream ...

Cheesy Gnocchi Cream Sauce with Bac...

The most viewed gnocchi sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine