To prepare gnocchi with Parmesan cream, follow this simple and quick recipe that allows you to make a delicious dish in less than 30 minutes. Gnocchi are a classic of Italian cuisine and their combination with a creamy Parmesan sauce is truly irresistible.
Parmesan cream gnocchi are a simple and quick recipe to make, using potato gnocchi topped with a béchamel-like cream enriched with Parmesan, which gives it a rich and full-bodied flavor. This preparation is perfect for gnocchi, but variations like spinach or pumpkin gnocchi can also be used, depending on personal preferences.
The creaminess and taste of the dish make it ideal for a quick and satisfying dinner. If you’re undecided about what to make for dinner, I recommend trying them and letting me know if you liked them. If you have little time, you can use ready-made fresh gnocchi. If you want to make them from scratch, you will need potatoes, flour, and an egg.
This recipe is perfect for a quick and tasty dinner. Follow the recipe!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
For the potato gnocchi
- 2.2 lbs potatoes (preferably starchy potatoes like white or red potatoes)
- 2 1/3 cups flour ((the amount may vary based on the moisture content of the potatoes))
- 1 piece egg (optional, for a richer consistency)
- 2 tbsps butter
- salt (to taste)
- 7 oz grated Parmesan cheese
- 3/4 cup milk
- 7 oz fresh liquid cream
- 2 tbsps butter
- 1/4 cup flour
- salt (to taste)
- nutmeg (optional)
Tools
To make creamy Parmesan gnocchi you need:
- Gnocchi board
- Pot
Steps
Cooking the potatoes: Start by boiling the potatoes with the skin in plenty of salted water. Cook them until tender, it will take about 30-40 minutes. Once cooked, drain them and let them cool slightly.
Preparation of the mash: Peel the potatoes and mash them with a potato masher on a work surface. Make sure there are no lumps, as a smooth mash is key to good gnocchi.
Dough: Add the flour and a pinch of salt to the potato mash. If desired, you can also add an egg to make the dough more compact. Start mixing with your hands until you get a homogeneous dough. If the dough is too sticky, add a little more flour.
Forming the gnocchi: Divide the dough into portions and form cylinders about 3/4 inch in diameter. Cut the cylinders into pieces about 3/4 inch.
To shape the gnocchi, you can roll them on a gnocchi board or the tines of a fork, pressing slightly with your thumb to create a small cavity.
The procedure for preparing the Parmesan cream is very simple. Start by heating the milk in a saucepan, then add the cream and grated Parmesan, stirring until you get a smooth and creamy consistency. You can add a pinch of nutmeg and salt to enhance the flavors.Combining the ingredients: Cook the gnocchi and transfer them to the pot with the Parmesan cream. Stir gently to combine the gnocchi with the sauce.
Serve the gnocchi hot, garnished with a sprinkle of grated Parmesan Reggiano and, if desired, a drizzle of olive oil. This dish is perfect for a family dinner or a special occasion.
The recipe for gnocchi with Parmesan cream is versatile and can be enriched with ingredients like mushrooms, speck, or vegetables, depending on personal tastes.
I prepare the gnocchi with the Pasta Maker see HERE
Variants and Notes
Another variant is Parmesan cream with truffle, which adds a distinctive aroma and flavor, making the dish even more gourmet. This cream is often used in pasta dishes or as a topping for bruschetta and crostini. There are recipes that combine Parmesan cream with other ingredients, such as ricotta or pesto, to create a unique and flavorful condiment.
The cream can be prepared in advance and stored in the refrigerator, but it is advisable to consume it within a few days to maintain freshness.
The Parmesan cream can be customized with spices or aromatic herbs, such as black pepper or rosemary, to suit personal tastes and specific dishes.
