Creamy Gnocchi at The Little Shop of Olive Oils

Creamy Gnocchi


  • 1 pound of potato gnocchi
  • 2 tablespoons of Extra Virgin Olive Oil (EVOO)
  • 3 cloves of garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish (optional)


  • Bring a large pot of salted water to a boil. Cook the potato gnocchi according to the package instructions until they float to the surface. This usually takes 2-3 minutes. Drain and set aside.
  • In a large skillet, heat the Extra Virgin Olive Oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant. Be careful not to let it brown.
  • Pour in the heavy cream and chicken or vegetable broth. Stir to combine. Let the mixture simmer for about 3-4 minutes, allowing it to thicken slightly.
  • Gradually add the grated Parmesan cheese while stirring continuously. Continue to cook for an additional 2-3 minutes, or until the sauce is creamy and the cheese has fully melted. Season with salt and pepper to taste.
  • Add the cooked gnocchi to the creamy sauce. Gently toss to coat the gnocchi evenly with the sauce. Allow them to simmer together for a few minutes to absorb the flavors.
  • Transfer the creamy gnocchi to serving plates. Garnish with fresh basil leaves if desired. Serve hot.
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