Can I use store-bought gnocchi?

Absolutely. Shelf-stable or refrigerated potato gnocchi both work great. Just follow the package instructions and watch for them to float.

Can I make this ahead of time?

This dish is best served fresh. Cream sauces tend to thicken as they cool. If you do reheat it, add a splash of milk or cream to loosen the sauce.

Is there a lighter option than heavy cream?

You can substitute half-and-half, but the sauce won’t be quite as rich. For a balance, try using half heavy cream and half whole milk.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring halfway through. Add a splash of milk to revive the creamy texture.

What does truffle oil taste like?

It has a bold, earthy flavor that instantly elevates dishes. If you’re new to it, start with a small drizzle. You can always add more—but you can’t take it back!

Millionaire Gnocchi with Creamy Sauce: 4 Easy Steps

Name: Millionaire Gnocchi with Creamy Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound potato gnocchi; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 tablespoon truffle oil; Salt and freshly cracked black pepper, to taste

Description

Millionaire Gnocchi with Creamy Sauce is a rich and comforting Italian-inspired pasta dish made with tender potato gnocchi, garlic, butter, heavy cream, Parmesan cheese, and a drizzle of truffle oil. Ready in just 25 minutes, this easy stovetop recipe delivers restaurant-quality flavor with minimal effort. Perfect for cozy weeknights, date nights, or whenever you crave indulgent comfort food.

Ingredients

Scale

1 pound potato gnocchi
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon truffle oil
Salt and freshly cracked black pepper, to taste

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Instructions

Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2–3 minutes. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook for 3–4 minutes until the sauce thickens.
Add the cooked gnocchi to the skillet and gently toss to coat in the creamy sauce. Drizzle with truffle oil and season with salt and black pepper.
Garnish with chopped fresh parsley and serve immediately.

Notes

Do not overcook the gnocchi; once they float, they are done.

Use freshly grated Parmesan for the smoothest sauce.

If the sauce thickens too much, add a splash of milk or cream.

Truffle oil is strong—start small and adjust to taste.

Optional additions: crispy pancetta, sautéed mushrooms, or toasted breadcrumbs.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner, Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 13 g
Cholesterol: 95 mg