This Millionaire Gnocchi with Creamy Sauce has been my go-to indulgence for busy evenings when I want something that feels restaurant-level but comes together in minutes. I first put this combination together on a rainy Friday when the idea of elaborate prep felt impossible. The moment the warm, pillowy gnocchi hit the pan and were swaddled in glossy cream and Parmesan, I knew I had something special. It delivers a lush mouthfeel, the faintly nutty tang of aged Parmesan and a whisper of truffle oil that turns a simple plate into a celebration. Family and friends quickly started calling it the millionaire version because it tastes rich without requiring hours or obscure ingredients. What makes it so memorable is the contrast of textures and the immediacy of comfort. The gnocchi are soft and tender with a slight chew when cooked properly. The sauce is velvety and clings to each dumpling while the garlic infuses the butter with a toasty backbone. Fresh parsley brightens the richness and adds a peppery finishing note. I love serving this on weeknights because the timing is reliable and the cleanup is minimal. It also scales up effortlessly for guests and keeps well for a second helping the next day.

Ingredients

• Potato gnocchi: 1 pound 2 ounces (about 18 ounces) store-bought or homemade gnocchi. Look for fresh refrigerated gnocchi or high-quality packaged brands; they provide the pillowy texture that holds up to the sauce. If buying packaged, avoid ones that are too small as they can get mushy.
• Unsalted butter: 2 tablespoons. Use real butter for the best flavor. Unsalted lets you control seasoning; I like Plugra or Kerrygold for consistency in richness.
• Garlic: 2 cloves, finely minced. Fresh garlic adds aromatic depth; mince just before cooking so it releases a bright, toasty note without turning bitter.
• Heavy cream: 1 cup. Full-fat heavy cream gives the sauce its luxurious body and sheen. For a slightly lighter finish, use half-and-half but reduce simmer time to avoid curdling.
• Grated Parmesan cheese: 1/2 cup, finely grated. Use Parmigiano-Reggiano if possible; freshly grated integrates smoother than pre-grated powders.
• Fresh parsley: 1/4 cup, chopped. Flat-leaf parsley brightens the richness with fresh, herbaceous notes and adds a pop of color.
• Truffle oil: 1 tablespoon. A little goes a long way; choose a reputable brand and add it at the end to preserve aroma.
• Salt and black pepper: To taste. Season in layers; the cheese is salty, so taste before adding too much extra salt.

Instructions

Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in a single layer if possible. They are done when they float, typically 2 to 3 minutes depending on brand. Scoop out with a slotted spoon as they surface and transfer to a bowl; avoid leaving them in the water where they can overcook and become gummy. Sauté the aromatics: In a large skillet over medium heat melt 2 tablespoons of unsalted butter. Add the minced garlic and cook 1 to 2 minutes until fragrant and lightly golden. Do not let the garlic brown heavily or it will taste bitter; the goal is a warm, toasty aroma that infuses the butter. Create the sauce: Pour in 1 cup heavy cream and bring to a gentle simmer, stirring to combine with the butter. Reduce heat slightly and let the cream simmer 2 to 4 minutes to reduce slightly. Stir in 1/2 cup finely grated Parmesan, whisking until the sauce becomes glossy and thick enough to coat the back of a spoon. If the sauce gets too thick, add 1 to 2 tablespoons of pasta cooking water to loosen it. Toss gnocchi in sauce: Add the cooked gnocchi to the skillet and gently toss to coat, using a spatula or tongs. Heat through for 1 to 2 minutes, allowing the gnocchi to pick up the sauce. Be gentle to avoid breaking them; the heat should be low to medium-low. Finish and serve: Remove from heat, drizzle with 1 tablespoon truffle oil and season with salt and freshly ground black pepper to taste. Fold in 1/4 cup chopped fresh parsley and serve immediately so the sauce stays silky and warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, keep the sauce and gnocchi separate; refrigerated gnocchi tend to absorb more sauce. Reheat gently in a skillet over low heat with a splash of cream or water to revive the sauce and avoid a microwave which can make the texture uneven. For longer storage, freeze cooked gnocchi on a baking sheet until solid and transfer to a freezer bag; freeze sauce in portioned freezer-safe containers for up to 3 months.

Ingredient Substitutions

To reduce richness, substitute half-and-half for heavy cream and finish with 1 tablespoon butter for silkiness. For a dairy-free version use unsweetened oat cream and vegan Parmesan alternatives and finish with a neutral oil instead of truffle oil. If you want more texture, add 4 ounces of sautéed mushrooms or 3 ounces of crisped pancetta; cook mushrooms until golden and drain any excess liquid before combining with the sauce so it does not thin out.

Serving Suggestions

Serve with a peppery arugula salad dressed simply with lemon and olive oil to cut through the richness. A glass of dry Chardonnay or a crisp Vermentino pairs beautifully. Garnish with extra Parmesan shavings and a few grinds of black pepper. For a more formal presentation, spoon gnocchi into warmed shallow bowls and finish with a tiny drizzle of truffle oil and a few parsley leaves.

Cultural Background

Gnocchi are small Italian dumplings traditionally made from potato, flour and egg. They appear across Italy with regional variations; in northern regions heavier cream and richer accompaniments are common, while southern versions often favor tomato-based sauces. The name "millionaire" here is a playful modern tag referring to the decadent finish with cream and truffle rather than any historical dish. It reflects an Italian-rooted technique adapted to contemporary pantry ingredients.

Seasonal Adaptations

In autumn add roasted squash cubes and a pinch of nutmeg for warming notes. In spring, toss in blanched peas and lemon zest for brightness. For holiday tables, swap parsley for a sprinkle of finely chopped chives and add roasted chestnuts for texture. These seasonal tweaks keep the base technique but change the flavor profile to match the produce of the season.

Meal Prep Tips

Cook gnocchi a day ahead and cool on a single layer to avoid sticking. Store in an airtight container and reheat gently by tossing in the sauce just before serving. Prepare the cream and Parmesan base and reheat slowly, whisking in a splash of water to restore the sauce. Portion into individual containers for lunches and reheat slowly to maintain the sauce texture. Use microwave-safe containers for convenience but stir halfway through reheating for even warmth.

End with a final thought: this dish is proof that a few quality ingredients and small technique decisions can create a memorable meal. Treat yourself, invite friends, and don’t be surprised when it becomes a family favorite. Make it yours by experimenting with mix-ins and presentation—each variation becomes its own story at the table.