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Creamy Potato Gnocchi Recipe Easy Family Dinner Idea

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This creamy potato gnocchi recipe features pillowy homemade gnocchi tossed in a silky garlic-Parmesan cream sauce. It’s a cozy, comforting dish that’s perfect for family dinners and special occasions.

Ingredients

Scale
  • 2 large russet potatoes (about 1 pound/450g, peeled and quartered)
  • 1 large egg (room temperature)
  • 1 cup (120g) all-purpose flour (plus more for dusting)
  • 1/2 teaspoon salt
  • Pinch of nutmeg (optional)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream (or half-and-half for a lighter option)
  • 1/2 cup (50g) grated Parmesan cheese (preferably Parmigiano Reggiano)
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley or basil for garnish (optional)

Instructions

  1. Place peeled and quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer until potatoes are fork-tender (about 15-20 minutes).
  2. Drain potatoes and let them sit for 5 minutes to steam off excess moisture. While still warm, pass potatoes through a ricer into a large mixing bowl (or mash until lump-free).
  3. Add egg, salt, and nutmeg (if using) to the potatoes. Sprinkle flour over the top. Gently mix until a soft dough forms, being careful not to overwork.
  4. Dust your work surface with flour. Divide dough into 4 parts. Roll each into a rope about 3/4-inch thick. Cut into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
  5. Place shaped gnocchi on a parchment-lined baking sheet and let them rest for 10-15 minutes.
  6. In a nonstick skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant (about 1 minute). Stir in heavy cream and bring to a gentle simmer.
  7. Reduce heat to low. Stir in grated Parmesan cheese. Season with salt and pepper to taste. Keep sauce warm.
  8. Bring a large pot of salted water to a gentle boil. Drop in gnocchi and stir gently. Cook until they float to the surface (2-3 minutes).
  9. Drain gnocchi and add them immediately to the warm sauce. Toss gently to coat. Serve hot, garnished with chopped parsley or basil.

Notes

Let boiled potatoes steam off excess moisture before mashing for best texture. Handle dough gently and avoid over-flouring. Gnocchi can be frozen before cooking and boiled straight from frozen. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and coconut cream or vegan cheese. Pan-fry boiled gnocchi in butter for a crispy variation.

Nutrition

Keywords: potato gnocchi, creamy gnocchi, family dinner, comfort food, Italian recipe, homemade gnocchi, easy gnocchi, weeknight dinner, vegetarian

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