Description
Simple creamy gnocchi is a date-night worthy dish that takes about 25 minutes to pull together. A fancy, hearty weeknight tested dinner that is creamy, cheesy and delicious.
Ingredients
Scale
- 16 ounces marinara
- 2 pounds of potato gnocchi
- 2 garlic cloves, minced
- 1/2 cup baby mozzarella balls or pearls (see note)
- 1/3 cup light cream
- 1/3 cup white wine
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 teaspoons salt for water
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and boil for 3-4 minutes or until gnocchi float to the surface.
- Heat oil over medium heat in a large oven-safe skillet or pan. Add garlic and cook for 1 minute.
- Add marinara, chopped basil, Parmesan cheese, and white wine. Stir and bring to a gentle simmer.
- Turn off the heat and add cream and strained gnocchi. Mix until the cream is fully combined and the gnocchi is evenly distributed.
- Top with mozzarella and place in the oven on high broil until cheese fully melts, about 3-4 minutes. Serve immediately!
Notes
If you cut the recipe in half (only use 1 pound of gnocchi), I would still use the same amount of sauce/sauce ingredients for simplicity/ to ensure you have enough.
Can also use a chopped 8-ounce ball of fresh mozzarella. If you don’t want to use fresh mozzarella, you can use a cubed block of low-moisture whole milk mozzarella. Low-moisture mozzarella is less elastic and less stringy when it cooks. I always opt for larger blocks over pre-shredded cheese. It tastes better and melts a lot better.
Nutrition
- Serving Size: 1
- Calories: 580
- Sugar: 0.2g
- Sodium: 630mg
- Fat: 32.3g
- Saturated Fat: 17.9g
- Carbohydrates: 43.1
- Fiber: 0.1g
- Protein: 29.4g
- Cholesterol: 91mg
Keywords: Gnocchi recipes, creamy gnocchi pasta
