Creamy Roasted Garlic Gnocchi

This roasted garlic gnocchi is sweet yet savory, rich, creamy, and so incredibly easy to make.

There is nothing more comforting than a big bowl of gnocchi especially one that is generously coated with a super creamy sauce. This rich and creamy roasted garlic gnocchi is made with just a handful of ingredients and celebrates the sweet and less pungent flavor of roasted garlic.

HOW TO MAKE ROASTED GARLIC

If you’ve never roasted garlic before, go out and buy a few bulbs now. When roasted the sharp pungent flavor of garlic melts into a soft creamy, mild, yet rich sweet garlic flavor. Whether you are roasting garlic for this recipe or another below are the steps to perfectly roast garlic.

PREP THE BULBS

Peel back a few layers of loose outer skin, still leaving a few layers on. With a sharp knife cut the top of the garlic bulb so that the bulbs are exposed.

OIL + WRAP

Place the bulb cut side up on a small sheet of aluminum foil, big enough to wrap around the bulb. Drizzle a generous amount of olive oil over the bulb, approx. 1 tbsp, making sure to get it in the opening and the nooks and crannies. Cover the bulb with aluminum foil, nothing fancy, just make sure there isn’t a hole or gap.

ROAST TILL SWEET + SOFT

Roast in a 400 degree oven for about 30-35 minutes depending on how big the bulb is. You’ll start to smell it, but if you need to check if it’s done just fold back the foil and see if it’s soft.

Roasted garlic can be stored in the refrigerator for 2-3 days prior to using, however it is best used immediately.

WHAT YOU’LL NEED FOR ROASTED GARLIC GNOCCHI

• Gnocchi – Pre-packaged potato gnocchi can be found in the pasta aisle at most supermarkets. Fresh is great too, but obviously harder to come by if you don’t make your own.
• Garlic – I know I always say fresh only, but here you really can only use fresh. This recipe calls for 2 whole bulbs to be roasted. It seems like a lot, but it is necessary for the flavor to shine above the cream and Parmesan.
• Shallot
• Cream– You can sub out for half and half but you do need some of the fat, so do not substitute for milk.
• Parmesan Cheese– Fresh.
• Broth– Either chicken or vegetable.
• Butter
• Flour – Used to make a roux to thicken the sauce.

HOW TO MAKE ROASTED GARLIC GNOCCHI

Roast the Garlic– See above for directions. Ideally you want to give it enough time to cool before adding it to the sauce. Mostly because it burns to squeeze hot garlic.

Construct the Sauce – In a pan over medium to low heat add the butter. Once melted add the minced shallots and cook down for 3-5 minutes until soft, fragrant, but not brown. If the shallots begin to brown lower the heat. Add in flour and mix to combine. Cook for another 2-3 minutes. Add in the broth and mix thoroughly incorporating the cooked flour into the broth.

Cook the Gnocchi – Before even starting the sauce have a pot of water starting to come to a boil, that way once the broth has been added you can drop the gnocchi. Cook the gnocchi as per packaging in salty water. This should only take about 2-3 minutes. Reserve 1/4 cup of the water.

Make the Sauce Garlicky – Add in the roasted garlic, either by squeezing the cooled-down bulb over the pan or by extracting out every clove. Trust me the first one is easier. Don’t worry about missing some of the garlic. Add the black pepper. Cook for 3-5 minutes until broth has thickened. Add heavy cream, and parm. Add the cooked and drained gnocchi to the sauce. If sauce is too thick add a splash of the reserved gnocchi water. Toss to coat gnocchi and serve immediately.

STORING/REHEATING

As with all cream sauces, this dish is best served immediately. Leftovers can be stored in an airtight container for 2-3 days in the fridge. When ready to heat, you can either add it back to a pan with a small splash of chicken broth to loosen the sauce up and warm on low heat. Or add the chicken broth and microwave in 30 second intervals.

Love gnocchi? Check out the below recipes for more!

Creamy Mushroom + Sage Gnocchi
Pizza Gnocchi Bake