This Millionaire Gnocchi with Creamy Sauce has become my go-to for nights when I want something indulgent but effortless. I first put this combination together on a rainy evening when I had a package of store-bought gnocchi and a few luxury pantry items on hand. The result was unexpectedly decadent: soft, pillowy gnocchi enveloped in a glossy, silky sauce that clings to every bite. The truffle oil is the finishing note that lifts the dish from comfort to special-occasion without adding extra work. It’s simple enough for a weeknight, yet luxurious enough for guests.

What makes this preparation special is the balance of textures and flavors. The gnocchi provide a tender, almost cloud-like base. The cream and Parmesan create a rich, nutty backbone, while a touch of butter and garlic gives aromatic depth. The final drizzle of truffle oil adds an earthy perfume that makes the entire kitchen come alive. I discovered this approach while testing different ratios of cream to cheese; once I settled on the quantities below, family members began requesting it for birthdays and quiet Sunday dinners alike.

Ingredients

• Potato gnocchi (1.1 lb / about 18 ounces): Use good-quality store-bought or fresh gnocchi. If buying packaged, look for ones with a soft, pillowy texture and fewer preservatives. Fresh gnocchi will yield the most tender results; frozen options work fine but allow a touch more time when boiling.
• Unsalted butter (2 tablespoons): Adds richness and helps the garlic bloom. Unsalted gives you control over seasoning; use a European-style butter for a creamier mouthfeel if you have it.
• Garlic (2 cloves, minced): Fresh garlic gives a fragrant lift. Mince finely so it melds into the sauce without leaving large, pungent bites.
• Heavy cream (1 cup): The backbone of the sauce. Choose heavy cream (36% fat) for a silkier texture that will reduce and thicken without separating. Light cream will be runnier.
• Grated Parmesan cheese (1/2 cup): Prefer Parmigiano-Reggiano when possible for depth and umami. Grate it fresh for the best melting properties and flavor.
• Fresh parsley (1/4 cup, chopped): Brightens the dish and adds herbal contrast to the richness. Flat-leaf parsley offers better texture than curly.
• Truffle oil (1 tablespoon): A finishing oil, not for cooking. Use high-quality truffle oil sparingly; a little goes a long way in scent and flavor.
• Salt and black pepper: Season to taste. Use coarse sea salt for boiling water and adjust final seasoning after tossing the gnocchi in the sauce.

Instructions

Cook the gnocchi: Bring a large pot of well-salted water to a rolling boil. Add the gnocchi and stir gently so they don’t stick. Watch closely: they cook quickly and are done when they float to the surface, usually within 2 to 3 minutes for fresh or packaged gnocchi. Use a slotted spoon or fine mesh skimmer to lift them out as they float; draining too long will make them gummy. Reserve a 1/4 cup of pasta water in case you need to loosen the sauce. Sauté the aromatics: While the gnocchi cook, melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, just until fragrant and starting to soften; do not let it brown or it will become bitter. The goal is a sweet, aromatic base for the cream. Build the sauce: Pour in 1 cup heavy cream and bring it to a gentle simmer over medium-low heat. Stir constantly while the cream warms so it doesn’t scald. Stir in 1/2 cup grated Parmesan cheese and continue simmering until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes. If it seems too thick, stir in a tablespoon of reserved pasta water at a time until you reach the desired consistency. Combine gnocchi and sauce: Add the cooked gnocchi to the skillet and gently toss to coat. Let them warm in the sauce for 1 to 2 minutes so the flavors meld and the sauce clings to each piece. Taste and adjust seasoning with salt and freshly ground black pepper. Finish and serve: Remove from heat and drizzle 1 tablespoon truffle oil evenly over the gnocchi. Sprinkle with 1/4 cup chopped fresh parsley and an extra grating of Parmesan if desired. Serve immediately on warmed plates to keep the sauce glossy and smooth.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will firm up when chilled; to reheat, warm gently in a skillet over low heat with a splash of heavy cream or reserved pasta water to bring back the silky texture. Avoid microwaving at high power as it can separate the fat in the cream. If you want to freeze portions, do so only if the gnocchi are blanched and cooled quickly: flash-freeze on a tray, transfer to a freezer bag, and use within 1 month. Reheat from frozen by simmering in a covered skillet with added cream until heated through.

Ingredient Substitutions

If you don’t have heavy cream, use a mix of half-and-half with an extra tablespoon of butter to approximate the mouthfeel, though the sauce will be slightly less rich. For a tangier profile, substitute half the Parmesan with Pecorino Romano. If truffle oil is unavailable, a tiny amount of finely grated black truffle or a few drops of mushroom-infused oil can replicate the earthiness. For a dairy-free version, use a full-fat coconut cream and a plant-based hard-style cheese; flavor will change but creaminess remains. For gluten-free diets, buy gnocchi made from rice or certified gluten-free flour blends.

Serving Suggestions

Serve this plate with a simple green salad dressed with lemon and olive oil to cut through the richness. A crisp white wine like Pinot Grigio or a light Chardonnay pairs beautifully; for red, choose a soft-bodied wine such as Pinot Noir. Garnish with extra Parmesan shavings and a few cracks of black pepper to finish. For a heartier meal, add roasted mushrooms or seared shrimp to the final toss. Present on warmed shallow bowls so the sauce spreads evenly.

Cultural Background

Gnocchi are an Italian staple with centuries of history, originally created as a way to make starchy root vegetables and grains into a filling, economical meal. Regional variations exist: in northern Italy, gnocchi often incorporate ricotta or semolina, while potato-based forms became widespread after potatoes were introduced to Europe. The idea of a rich cream and Parmesan coating melds classic Italian flavors with a modern, luxurious twist — the truffle oil is a contemporary nod to the prized truffles of Piedmont and Umbria, where earthy mushroom aromas are celebrated in many dishes.

Seasonal Adaptations

In winter, fold in roasted root vegetables like diced butternut squash or caramelized shallots for extra warmth. Spring calls for bright additions such as peas and lemon zest to lift the cream. For autumn, add sautéed wild mushrooms and a sprinkle of toasted hazelnuts for texture. Holiday meals welcome a drizzle of aged balsamic reduction for a sweet-tangy contrast or a scattering of toasted pumpkin seeds for crunch. Adjust herbs seasonally — chives or tarragon are wonderful in spring.

Meal Prep Tips

To make this ahead for a busy week, cook the gnocchi until just al dente and cool in a single layer on a tray. Store in the fridge up to one day. Prepare the sauce and cool, then rewarm both together on the stovetop, adding a splash of cream or reserved pasta water as needed. Portion into microwave-safe containers if you plan to bring it for lunch, and reheat gently to avoid splitting the sauce. For entertaining, make the sauce up to a day in advance and finish by tossing freshly cooked gnocchi in the warmed sauce right before serving.

This Millionaire Gnocchi is about enjoying simple ingredients at their best: soft gnocchi, a velvety sauce, and a final perfume of truffle that turns a humble plate into something special. Make it, share it, and then make it again — every time it seems to bring guests and family just a little bit closer around the table.