Creamy Gnocchi is an irresistible Tuscan-inspired dish that tosses pillowy-soft potato gnocchi in a rich, creamy, and cheesy sauce. It’s Italian comfort food at its best!
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Ever find yourself craving a comforting meal that doesn’t require hours in the kitchen? I know I do. Once I feel those cravings coming, I know it’s time to make a batch of this 15-minute Creamy Gnocchi!
Gnocchi, AKA tiny Italian potato dumplings, are fantastic when bathed in classic marinara sauce, pesto Genovese, or Italian Sunday gravy, but I have a special place in my heart for the white wine and cream sauce in this recipe. It’s easy to whip together in a skillet on the stove and features addictively delicious Tuscan-style flavors thanks to sun-dried tomatoes, shredded cheese, and simple herbs and spices.
Toss the freshly cooked gnocchi in the luxuriously creamy sauce and you have a comforting meal that instantly conquers your cravings.
Ingredients
- Gnocchi – This pillowy potato pasta is so soft and absorbs the creamy gnocchi sauce while maintaining its shape. You can use fresh or frozen potato gnocchi for this recipe or, if you’re up for it, make the gnocchi from scratch!
- Unsalted butter
- Garlic cloves
- All-purpose flour – To help thicken the creamy sauce.
- White wine – Use a dry white wine you enjoy drinking, like Sauvignon Blanc or Pinot Grigio.
- Heavy cream – The creamy sauce for gnocchi gets its luxurious richness and silkiness from heavy cream.
- Sun-dried tomatoes – The perfect mix-in for a Tuscan-style pasta recipe!
- Shredded cheese – I use freshly grated parmesan cheese and shredded mozzarella cheese in the sauce.
- Herbs and seasonings – I seasoned this dish with a blend of dried oregano, red pepper flakes, and fresh basil.
How to make creamy gnocchi
Start by boiling the gnocchi in a large pot of salted water according to the package instructions. Save some of the pasta cooking water, then drain the rest of the water and set the gnocchi aside.
To make the easy cream sauce, melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, then whisk in the flour until lightly browned.
Whisk the white wine into the pan with the flour and garlic.
Stir in the heavy cream, sun-dried tomatoes, mozzarella, parmesan, oregano, and red pepper flakes. Finish by stirring in the basil, then seasoning the sauce with salt and black pepper to taste.
Toss the gnocchi with the sauce, adding as many splashes of the reserved cooking liquid as needed to thin the sauce and coat the gnocchi. Serve in bowls with extra basil leaves and/or basil on top, then enjoy!
Tips and tricks
- You’ll know the gnocchi are cooked perfectly when they float to the top of the pot of boiling water.
- It’s important to drain the gnocchi as soon as you see them all floating to prevent them from becoming mushy. Shocking them in a bowl of ice water can also help maintain their shape and texture.
- One of the secrets to a silky, smooth, and creamy gnocchi sauce is to gradually whisk the flour into the pan. Adding it all at once may leave you with a lumpy sauce.
- Let the creamy sauce simmer gently until it’s thick enough to coat the back of a spoon.
- Save a little time by making the cream sauce up to 2 days in advance. Keep it in an airtight container in the refrigerator, then gently reheat it in a skillet on the stove before tossing and serving it with freshly cooked gnocchi.
Variations
Make this easy gnocchi recipe your own with these creative twists:
- Serve with a protein – Toss your creamy gnocchi with diced grilled chicken, crispy pancetta, Italian sausage, or succulent shrimp.
- Mix-in ideas – Add a pop of color and flavor to the dish by stirring in sautéed cherry tomatoes, spinach, asparagus, crumbled bacon, pancetta, caramelized onions, or sautéed mushrooms.
- Tasty toppings – Take the presentation up a notch by sprinkling toasted pine nuts, crispy breadcrumbs, or a drizzle of balsamic glaze over the creamy gnocchi.
- Alcohol-free – Feel free to use chicken broth instead of the white wine in the sauce.
- Instead of the cream sauce – Swap the sauce for any of these Best Sauces for Gnocchi.
Serving suggestions
Wondering what to serve with gnocchi? First things first, fix yourself an Aperol Spritz! It’s a refreshing and low-alcohol aperitivo that will warm up your stomach while you wait for the pasta and sauce to finish cooking.
Once everything is ready, pair the gnocchi with Italian-inspired sides to create a well-rounded dinner that will delight your taste buds. This dish is also great with:
- Simple Arugula Salad
- Garlic Bread
- Focaccia
- Vegetarian Caesar Salad
- Healthy Wedge Salad
- Caprese Salad
- Ciabatta Bread
Storing
While creamy gnocchi is best enjoyed fresh, you can store the leftovers in an airtight container in the fridge for about 3 days or in the freezer for up to 1 month.
To reheat, thaw the frozen gnocchi overnight in the refrigerator before gently warming it on the stove or in the microwave. The sauce will thicken as it cools, so add a splash of cream or broth to revive the creamy consistency.
Wine pairings for Tuscan gnocchi
- Consider a rich and buttery Chardonnay. Its creamy texture and notes of oak complement the velvety sauce.
- A crisp and refreshing Pinot Grigio or Sauvignon Blanc offers a delightful contrast, with its vibrant acidity cutting through the dish’s richness.
Are you in the mood for a cocktail instead of wine? There are plenty of bright and colorful options to choose from in this list of Italian cocktails.
More impressive gnocchi recipes
- Blue Cheese Gnocchi with Frizzled Prosciutto
- Creamy Gnocchi Soup with Bacon
- Cheesy Baked Pumpkin Gnocchi with Kale
- Sweet Potato Gnocchi with Browned Butter Sauce
Did you make this creamy gnocchi recipe?
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Creamy Gnocchi
Ingredients
- 16 ounces gnocchi
- 2 Tablespoons unsalted butter
- 3 cloves garlic (minced)
- 2 Tablespoons all-purpose flour
- 1/2 cup white wine (or chicken broth)
- 1 cup heavy cream
- ⅓ cup julienned sun dried tomatoes in olive oil (drained)
- ½ cup mozzarella cheese (shredded)
- 1/4 cup freshly grated parmesan
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Small handful fresh basil (julienned)
Instructions
- In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well, reserving 1 cup pasta cooking liquid.
- Meanwhile, melt the butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in white wine (or chicken broth) and cook, whisking constantly, until incorporated, about 1 minute.
- Stir in heavy cream, sun dried tomatoes, mozzarella, parmesan, oregano and red pepper flakes until slightly thickened, about 1 minute.
- Stir in the basil and season with salt and pepper, to taste.
- Toss the gnocchi with the sauce adding cooking liquid as needed to thin out the sauce. Enjoy!
Equipment
