Okay, so you know those dishes that look insanely fancy but secretly only take, like, half an hour? This is definitely one of those. I call it Millionaire Gnocchi with Creamy Sauce because, well, it tastes like it should cost a small fortune at some swanky Italian joint (but, one, I'm not paying for valet, and two, I still don't have a gold-plated serving spoon). I first made this for my mum's birthday thinking I'd probably mess it up, but I guess gnocchi is one of those forgiving foods—like it just wants to be loved. Plus, my cousin Jamie ate two plates and then 'borrowed' a Tupperware, which is a solid endorsement in our family.
Why I Think You'll Be Into This
I make this when I've had one of those days where every dish in the sink is glaring at me and I just want food that's both rich and easy. Gnocchi gives you this pillowy, satisfying bite (my family goes absolutely bonkers for it, especially when we all need a bit of cheering up). And honestly, I've made this creamy sauce so many times after a botched attempt at risotto—sauce was the only thing that turned out, so I just started pouring it on gnocchi instead! If you love food that's equal parts comfort and "look at me being all chef-y," you'll probably love it too.
Here’s What You’ll Need (and what you can swap)
- 500g fresh gnocchi (store-bought totally works, DON'T stress—I've tried the shelf-stable kind too when I was in a rush and, honestly, it was fine)
- 1 cup double cream (single cream works if that's all I've got, or even a swirl of crème fraîche in a pinch)
- ¾ cup grated parmesan cheese (my grandmother swore by Grana Padano—good, but regular shredded parmesan is perfect for me)
- 1 big garlic clove, chopped (or two if you're aiming for dragon breath... no judgment)
- 3 tablespoons unsalted butter (salted is fine, just go gentler with more salt later)
- a handful of fresh baby spinach (or rocket/arugula if I’m feeling fancy, or, leftover kale, why not?)
- a splash of olive oil, good stuff if you have it but supermarket own brand is what I use half the time
- ½ teaspoon lemon zest (totally optional but gives that unexpected zing; sometimes I forget it and nobody notices)
- a tiny pinch of nutmeg (don't overthink it, ground is fine)
- freshly cracked pepper and sea salt to taste
How I Actually Make This (with my little detours)
- First, bring a big pan of salted water up to a boil. Not a rolling boil—just a good, feisty one. (I tend to forget and knock something over here; if you do, you’re in good company.)
- Meanwhile, in a wide, deep-ish frying pan, melt the butter over medium heat and swish in your olive oil. Toss in your garlic. The house should start to smell divine—it’s the universal sign that dinner is gonna be good.
- After a minute-ish, pour in the double cream and bring it up just until you see tiny bubbles at the edges. This is where I sneak a taste, even if I burn my tongue half the time. Stir in your pinch of nutmeg and lemon zest now (if you remembered it).
- Reduce the heat, now dump in the parmesan cheese, a small handful at first, and whisk gently until it melts into silkiness. If it gets a bit too thick, loosen it with a spoonful of pasta water—saves the day every time.
- Back at your boiling water, plonk in the gnocchi. They legit only need about 2 minutes until they're floating. Don't wander off and start scrolling TikTok like I sometimes do. Fish them out with a slotted spoon straight into your pan of creamy decadence.
- Stir in the spinach (or whatever green adventure you chose) and let it wilt. This part always looks a bit tragic at first, like, 'is this all going to come together?'—but it does, promise.
- Taste, adjust salt and pepper. Give everything a good mix, then serve while the sauce is still clingy and glossy. If you linger, it thickens—a blessing and a curse.
Things I Only Learned After Making This A Bunch
- Don’t overcook the gnocchi, or they’ll go mushy and sad. (Guilty!)
- If you’re reheating, do it gently with a splash of milk, otherwise it goes as gluey as playdough
- Actually, I find this tastes even better the next day, cold out of the fridge? (Don't judge.)
If You Wanna Mix It Up (or Just Plain Broke It)
- Once, I added crispy bacon bits—amazing. Highly recommend.
- I’ve tried tossing in roasted cherry tomatoes on a whim... not bad! But don't overdo it or everything gets a bit soupy.
- I admit adding truffle oil sounded posh but just overpowered the sauce. Wouldn't do that again, unless you *really* adore truffle.
- No spinach? Peas are fun. Even frozen ones, straight in, no stress.
Here's What I Use (Or Don't)
- Basic large pot (but I’ve used my old Dutch oven thing, worked fine too—I don’t have a real pasta pot I must admit)
- Nonstick frying pan, or any pan that’s deep enough for swirling cream around. Saucepans get a bit cramped but I've done it when all my pans were... elsewhere.
- Slotted spoon or a regular big spoon, honestly. Or, just drain the whole lot and hope for the best. I've done both.
How I Store This (But It Disappears Fast)
If you’ve somehow got leftovers, pop them in a tub and chill—they're ok for up to two days, but honestly, in my house it never lasts more than a day. It does thicken up in the fridge, so I just add a splash of milk or hot water when reheating. Oh, and cold gnocchi straight from the tub? Weirdly addictive snack.
How I Like To Serve It (But You Do You)
I like this piled into shallow bowls, maybe showered with a last pinch of parmesan—or a grassy handful of fresh herbs if I ever remember to buy parsley. Sometimes I'll put bowls straight on the table and let everyone just dig in (family-style, all elbows!). My mate always insists on a side of garlic bread, which probably defeats the point, but honestly, who can blame her?
Stuff I Learned The Hard Way (So You Don’t Have To)
- Once I tried to rush the sauce with the heat cranked up—big regret. Broken, grainy mess. Low and slow is key.
- Don’t panic if the sauce “splits” a little. A spoonful of the gnocchi water, a good whisk, and... fixed. Most times.
- I forgot to salt my water once. It tasted, well, sort of like nothing. Don’t do that. Salt’s your mate.
Some Questions I Get Most (And Some I Just Made Up)
- Can I use homemade gnocchi? Oh, if you’ve got the time and patience, totally! But store bought really does the trick for me. Here’s a homemade gnocchi method I tried once—it was fun but floury.
- What cream is best? Double is lush and dreamy, but single cream or even a vegan substitute does surprisingly well. This BBC guide to vegan creams gave me some ideas when cooking for my plant-based mate.
- Is it freezer-friendly? Umm, wouldn’t recommend it. The sauce splits and the gnocchi get sorta rubbery, which is not the millionaire experience.
- Can I add protein? Yep—grilled chicken or pan-seared mushrooms are both great, and I once used prawns. That was a bit weird, but maybe I overcooked them?
- No nutmeg in the cupboard. Big deal? Eh, skip it. The sauce is still delicious. Sometimes a good grind of pepper is enough.
Right, guess that’s all the wisdom (hmm, strong word) I have on Millionaire Gnocchi with Creamy Sauce for today. Oh—just remembered: try not to eat it all straight from the pan! (Actually... do what you like. Who am I to tell you how to live?)
Ingredients
- 17 oz (500 g) potato gnocchi
- 5 oz (140 g) pancetta, diced
- 1 cup (240 ml) heavy cream
- 2 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup (80 g) grated Parmesan cheese
- ¼ cup (10 g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
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1Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
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2In a large skillet over medium heat, cook the diced pancetta until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside.
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3In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
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4Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook until melted and the sauce thickens, about 2-3 minutes.
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5Add the cooked gnocchi and crispy pancetta to the sauce, stirring gently to coat well. Season with salt and freshly ground black pepper to taste.
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6Garnish with freshly chopped parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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