Ingredients
Equipment
Method
Searing the Gnocchi
- In a large skillet, melt 2 tbsp (30g) butter with 1 tbsp (15ml) olive oil over medium-high heat until bubbling.
- Add gnocchi in a single layer. Cook undisturbed for 3-4 minutes until a distinct golden-brown, crispy seared crust forms on the flat sides.
Preparing the Sauce
- Lower heat to medium, add minced garlic, and sauté for 60 seconds until fragrant.
- Pour in 1 cup (240ml) heavy cream. Simmer for 2-3 minutes until slightly thickened.
- Stir in 1/2 cup (50g) parmesan cheese until the sauce is thick, glossy, and pale ivory-colored.
Plating
- Transfer to a bowl. Top with fresh parsley, red pepper flakes, extra parmesan, and cracked black pepper.
Nutrition
Notes
Do not boil gnocchi first for the crispiest result.
Always grate parmesan from a block for a smooth, non-grainy sauce.
Always grate parmesan from a block for a smooth, non-grainy sauce.
