Easy Creamy Gnocchi Sauce Recipe

The Little Potato Dumplings

Gnocchi are just little potato pillows. They are so soft and comforting. I love how they float to the top when they are done cooking.

It feels like they are telling you they are ready to be eaten. My grandson calls them “fluffy clouds.” Isn’t that the perfect name? What do you call your favorite food?

A Sauce from a Happy Mistake

I created this sauce by accident one day. I was trying to use up bits of cheese from my fridge. I mixed them all together with some cream.

The result was so delicious. I still laugh at that happy kitchen mess. This matters because cooking is about trying new things. You do not need to be perfect.

Let’s Talk About Cheese

The secret to this sauce is the cheese. Gruyere is nutty and parmesan is salty. Mascarpone makes everything wonderfully smooth.

Using freshly grated cheese is important. The pre-shredded kind does not melt as well. Fun fact: Gruyere cheese comes from Switzerland and has tiny holes in it! Does your family have a favorite cheese?

The Smell of Home

As the butter melts, add your shallot and garlic. Listen to that gentle sizzle in the pan. Doesn’t that smell amazing?

That smell means love and home to me. This matters because food feeds more than our bodies. It feeds our hearts and our memories. It is a way to show you care.

Bringing It All Together

When your gnocchi float, scoop them right into the sauce. Be sure to use a slotted spoon. You want a little starchy water to come with them.

That water helps the sauce stick to every single dumpling. Give everything a gentle stir to coat them. What is the first meal you learned how to cook? I would love to know.

Ingredients:

Ingredient	Amount	Notes
Salted butter	2 tablespoons
Garlic cloves	3 cloves	minced
Shallot	1/2	finely diced
Heavy cream	3/4 cup
Mascarpone	1/2 cup
Pepper	1/4 teaspoon
Gruyere	3/4 cup	freshly shredded
Parmesan	1/2 cup	freshly grated, plus more for serving
Salt	to taste
Gnocchi	1 pound	homemade or store-bought

My Cozy, Creamy Gnocchi Supper

I have always loved a good, cozy supper. This creamy gnocchi is one of my favorites. It feels like a warm hug on a plate. My grandson Leo requests it every time he visits. He says it’s better than any restaurant’s. That just makes my heart sing.

It’s a simple recipe, really. You just need a few good ingredients. The secret is in the gentle cooking. Let me walk you through it. We’ll have it on the table in no time. Doesn’t that smell amazing already?

• Step 1: First, get your big pot of water boiling. Add a good pinch of salt to it. This gives the gnocchi a nice little flavor from the start. You want the water ready for when your sauce is nearly done. It makes the whole dance in the kitchen much smoother.
• Step 2: Now, let’s start our sauce. Melt your butter in a big skillet. Toss in the diced shallot. Cook it until it’s soft and see-through. I love the sweet smell that fills the kitchen. It reminds me of my own grandma’s cooking.
• Step 3: Stir in the minced garlic next. Please only cook it for one minute. We just want to wake up its flavor. (A hard-learned tip: burnt garlic turns bitter. We don’t want that!). Its lovely aroma means it’s ready.
• Step 4: Pour in the heavy cream while you stir. Then add the mascarpone. Keep stirring until it’s all smooth and dreamy. This is the heart of the sauce. I still laugh at the first time I made this. I was so worried it would curdle!
• Step 5: Add a little salt and pepper now. Then turn the heat down to low. Let the sauce bubble gently for a few minutes. This helps it thicken up nicely. It’s the perfect time to set the table.
• Step 6: Take the skillet off the heat. Now, stir in the gruyere and parmesan. They will melt into the warm sauce beautifully. Give it a little taste. What do you think it needs, more salt or pepper? Share below!
• Step 7: Your water should be boiling now. Drop in the gnocchi. They will tell you when they are done. How? They will all float to the top! It’s like magic, I think.
• Step 8: Use a slotted spoon to move the gnocchi. Scoop them right from the pot into your sauce. Gently stir them so each little pillow gets coated. This method keeps the sauce from getting watery. It’s a good little trick.
• Step 9: Finally, a last sprinkle of parmesan. Add one more crack of black pepper on top. Then serve it right away while it’s hot and happy. Everyone will gather around the table quickly.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner, Pasta

Three Tasty Twists to Try

This recipe is wonderful as it is. But it’s also a great friend to other flavors. You can change it up depending on your mood. Here are a few ideas I love to play with.

• Add some crispy bacon or ham. Just chop it up and cook it first. Then use the yummy fat instead of butter to cook the shallot.
• Make it a spring garden. Stir in a handful of fresh peas. A little bit of chopped fresh mint at the end is so lovely.
• Give it a little spicy kick. Add a pinch of red pepper flakes with the garlic. It gives the cream a nice little warm feeling.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This gnocchi is rich and satisfying. I like to serve it with something simple on the side. A crisp green salad with a lemony dressing is perfect. It cuts through the creaminess so well. Some garlic bread is never a bad idea either.

For a drink, a chilled glass of white wine pairs beautifully. For the kids, or for me on a quiet night, I love sparkling apple cider. Its sweet fizz is just right with the salty cheese. Which would you choose tonight?

Keeping Your Gnocchi Cozy for Later

This creamy sauce is best enjoyed right away. But sometimes you have a little left over. Let the gnocchi and sauce cool down first. Then put them in a sealed container in the fridge. They will be good for about two days.

I do not recommend freezing this dish. The creamy sauce can separate when it thaws. It becomes a bit grainy. I learned this the hard way with my first batch. I was so sad to see my lovely sauce break.

To reheat, be gentle. Warm it in a skillet over low heat. Add a small splash of milk or cream. Stir it slowly until it is warm again. This keeps the sauce smooth and delicious.

Batch cooking saves so much time on busy nights. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Gnocchi Hiccups

Is your sauce too thick? Do not worry. This happens to everyone. Just whisk in a little more warm cream or milk. Add it one spoonful at a time. You will get the perfect consistency.

I remember when my cheese clumped up once. I learned the heat was too high. Always take the pan off the heat before adding the cheese. Stir until it is fully melted. This makes a silky, smooth sauce every time.

Are your gnocchi soggy? Make sure your water is boiling hard before you add them. Do not overcook them. They are done the moment they float to the top. Getting this right makes your whole dish feel more special.

Fixing small problems builds your cooking confidence. It also makes the food taste so much better. Which of these problems have you run into before?

Your Gnocchi Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite certified gluten-free gnocchi. The sauce is naturally gluten-free.

Q: Can I make the sauce ahead of time?
A: You can make it a few hours early. Keep it covered in the fridge. Gently reheat it before adding the gnocchi.

Q: What if I do not have gruyere?
A: Swiss or fontina cheese are wonderful swaps. They melt beautifully and taste great.

Q: Can I double the recipe?
A: Absolutely. Use a very large skillet so everything fits. This is perfect for feeding a crowd.

Q: Any optional add-ins?
A: A pinch of nutmeg adds a lovely, warm flavor. It is my little secret. *Fun fact: A little nutmeg was once a very precious spice!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cozy meal. It always brings a smile to my table. Cooking for others is a way to share your heart.

I would be so delighted to see your creation. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Fiona Brooks.