This Millionaire Gnocchi with Creamy Sauce is the kind of recipe that turns a handful of pantry staples into a dish that feels lavish. I discovered this version on a rain-soaked evening when I wanted something comforting but quick — potatoes, a little cream, and good cheese. The first time I browned the gnocchi until it blistered, then finished it in a gently simmering cream, my partner declared it restaurant-worthy. The contrast between the crispy seared edges and the pillowy interior of each dumpling against the velvety sauce is what makes this dish truly special.

What drew me to call it "Millionaire" is that luxurious mouthfeel from the heavy cream and Parmesan, while the rosemary and parsley add fragrant, grounded notes so it never feels heavy. I often make this for a small gathering; the aroma of garlic and butter cooking always pulls people into the kitchen. It’s surprisingly easy to scale, and because it uses store-bought potato gnocchi, it becomes one of my fastest indulgent dinners during busy weeks.

Ingredients

• 1 lb potato gnocchi: Choose fresh refrigerated or high-quality frozen potato gnocchi; look for soft, pillowy dumplings rather than overly dense varieties. Brands like DeLallo or store-made fresh gnocchi work well and give the best texture when seared.
• 2 tablespoons butter: Use unsalted butter so you can control seasoning; butter adds richness and helps with browning. European-style butter will deepen flavor.
• 2 tablespoons olive oil: Extra-virgin olive oil for the finishing flavor and to raise the smoke point when combined with butter for searing.
• 3 cloves garlic, minced: Fresh garlic is essential — it provides aromatic depth. Use a microplane or fine mince so the garlic disperses evenly in the sauce.
• 1 cup heavy cream: Full-fat cream gives that silky mouthfeel; if you prefer a lighter version, substitute half-and-half but expect a thinner sauce.
• ½ cup Parmesan cheese, grated: Freshly grated Parmigiano-Reggiano melts more smoothly than pre-grated; it adds umami and helps thicken the sauce slightly.
• 1 teaspoon rosemary, chopped: Fresh rosemary gives a piney note — chop finely to avoid woody bites.
• 1 teaspoon parsley, chopped: Flat-leaf parsley brightens the sauce and adds a fresh finish.
• Salt and pepper, to taste: Season gradually — the cheese and butter add salt, so taste as you go.
• Red pepper flakes (optional): For a touch of heat, add sparingly; a pinch transforms the dish without overpowering it.

Instructions

Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Add 1 lb potato gnocchi and cook according to package directions — usually until they float plus about 30 seconds. Drain in a colander and let them sit briefly so excess surface water evaporates; this prevents soggy searing. Pan-sear for texture: In a large skillet over medium-high heat, warm 2 tablespoons butter with 2 tablespoons olive oil until the butter foams. Add the drained gnocchi in a single layer and sear without stirring for 1–2 minutes per side until golden-brown and slightly blistered. Work in batches if necessary to avoid overcrowding. Remove browned gnocchi to a plate and set aside. Sauté the aromatics: Reduce heat to medium. In the same skillet, add the minced garlic and sauté for 30–45 seconds until fragrant but not browned — this prevents bitterness. Deglaze the pan with a splash of cream if the fond sticks; scraping up the flavorful browned bits will enrich the sauce. Build the sauce: Pour 1 cup heavy cream into the skillet and bring to a gentle simmer. Let it reduce for 2–3 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon. Keep the heat low enough that the cream doesn’t boil hard. Finish with cheese and herbs: Lower the heat and stir in ½ cup grated Parmesan until melted and smooth. Add 1 teaspoon chopped rosemary and 1 teaspoon chopped parsley, then season with salt, freshly ground black pepper, and red pepper flakes to taste. The cheese will also help emulsify the sauce for a glossy finish. Toss and serve: Return the seared gnocchi to the skillet and gently toss to coat, about 1–2 minutes — just long enough to heat through and marry the flavors. Serve immediately with extra grated Parmesan and a sprinkle of parsley.

Storage Tips

To keep the texture and flavor intact, cool leftovers to room temperature and transfer to an airtight container. Refrigerate for up to 3 days; when reheating, add a splash of cream or milk and gently warm in a skillet over low heat to revive the sauce and avoid curdling. For longer storage, place portions in freezer-safe containers and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating and refresh with a little extra butter or olive oil to restore silkiness.

Ingredient Substitutions

If you’re short on heavy cream, use 1 cup whole milk plus 2 tablespoons butter to mimic richness, though the sauce will be slightly lighter. For a vegetarian-safe Parmesan alternative if avoiding animal rennet, seek out vegetarian-labeled hard cheddars or a vegetarian granular cheese—texture will change slightly. For gluten-free needs, purchase certified gluten-free gnocchi (made from rice or alternative flours). Omit or swap rosemary for thyme if you prefer a softer herb note; thyme pairs well with cream without overpowering the cheese.

Serving Suggestions

Serve this dish with a simple green salad dressed in lemon vinaigrette to cut through the richness. Roasted vegetables like Brussels sprouts or asparagus add color and texture contrast. For a heartier meal, top with seared scallops, grilled chicken, or crispy pancetta. Garnish with extra grated Parmesan and a scattering of chopped parsley for freshness and visual appeal. A crisp white wine (Pinot Grigio or Chardonnay) pairs nicely.

Cultural Background

Potato gnocchi are a traditional Italian dumpling with regional variations across Italy — from light, potato-based pillows to dense semolina gnocchi. This creamy, Parmesan-forward preparation draws on northern Italian comfort traditions where cheese and cream play starring roles. While not a classical Italian formulation, the technique of searing for texture and finishing with cheese echoes contemporary Italian-influenced bistro styles that balance rustic and refined elements.

Seasonal Adaptations

In spring and summer, fold in tender peas or blanched snap peas and finish with lemon zest for brightness. In autumn, stir in roasted butternut squash cubes and sage instead of rosemary for a warm, earthy profile. During the holidays, add a few tablespoons of browned butter and toasted walnuts for a nutty complexity that complements the creamy sauce and makes the dish feel celebratory.

Meal Prep Tips

For make-ahead dinners, sear gnocchi and cool completely, then refrigerate the seared pieces in a single layer on a tray, covered, for up to 24 hours. Prepare the sauce separately and store cold. On the day of serving, gently reheat the sauce and add gnocchi to warm through — this prevents overcooking and keeps edges crisp. Store portions in shallow containers for quick reheating and even warming.

Ultimately, this dish is about approachable decadence: simple techniques, a few quality ingredients, and attention to texture make it a reliable favorite in my kitchen. I hope it becomes one of your go-to comfort meals — tweak the herbs and add-ins to make it unmistakably yours.