Description
This irresistible Millionaire Gnocchi recipe combines fluffy homemade potato gnocchi with a rich, creamy Parmesan sauce infused with garlic and thyme. Perfectly tender gnocchi are tossed in a luxurious sauce to create a comforting and impressive dish that can be on your table in just over 30 minutes.
Ingredients
Scale
Gnocchi Dough
- 2 cups all-purpose flour
- 2 medium-sized potatoes (about 1 pound)
- 1 large egg
- 1 teaspoon salt
Sauce
- 1 tablespoon olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Boil the Potatoes: Place the potatoes in salted water and boil until fork-tender, approximately 20 minutes. Drain and let them cool slightly to handle.
- Make the Dough: Peel the warm potatoes and mash them thoroughly in a large bowl. Add the all-purpose flour, large egg, and salt. Mix everything until a soft dough forms. If the dough feels sticky, gradually add more flour until manageable.
- Knead the Dough: Transfer the dough onto a floured surface and knead gently for a couple of minutes until smooth and elastic. Then divide the dough into four equal portions.
- Shape the Gnocchi: Roll each dough portion into long ropes about ½ inch in diameter. Cut each rope into 1-inch pieces and use the back of a fork to press gentle ridges onto each gnocchi piece for texture.
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi carefully into the boiling water. Once they float to the surface, which takes around 2-3 minutes, scoop them out with a slotted spoon and set aside.
- Prepare the Sauce: In a pan over medium heat, warm the olive oil. Add the heavy cream, garlic powder, and thyme, stirring to combine. Slowly add the grated Parmesan cheese, stirring continuously until it melts and the sauce thickens. Season with salt and pepper to taste.
- Toss and Serve: Add the cooked gnocchi to the pan with the sauce, tossing gently to coat each piece evenly. Serve immediately, garnished with fresh parsley if desired.
Notes
- Use starchy potatoes like Russets for the best gnocchi texture.
- Work quickly once the potatoes are mashed to keep them warm for easier dough formation.
- Do not overwork the dough to avoid tough gnocchi.
- Fresh thyme can be substituted with dried thyme for convenience.
- Add a pinch of nutmeg to the dough or sauce for extra warmth and aroma.
- Gnocchi can be frozen before boiling; cook them directly from frozen by adding a minute or two to the boiling time.
