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Creamy Roasted Garlic Gnocchi

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.

Ingredients for creamy roasted garlic gnocchi

Garlic…. but Roasted

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

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.

bowl of creamy roasted garlic gnocchi

What You’ll Need For Creamy 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.
eating from a bowl of creamy roasted garlic gnocchi

Love gnocchi? Check out the below recipes for more!

Creamy Mushroom + Sage Gnocchi

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Creamy Roasted Garlic Gnocchi

Print Recipe
This rich and creamy roasted garlic gnocchi is made with just a handful ingredients and celebrates the sweet and less pungent flavor of roasted garlic.
Course Dinner, Main Dish
Cuisine Italian
Keyword Cream Sauce, Gnocchi, Red Sauce
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr

Ingredients

Roasted Garlic

  • 2 bulbs garlic tops cut of, cloves exposed
  • 2 tbsp olive oil

Creamy Roasted Garlic Gnocchi

  • 1 lb potato gnocchi
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 shallot super fine minced
  • 1 cup broth chicken or vegetable
  • 2 bulbs roasted garlic see roasted garlic note
  • 1/4 tsp black pepper freshly cracked, can increase this to 1/2 tsp
  • 1/4 cup heavy cream
  • 1 cup parmesean cheese freshly grated
  • 1/4 cup gnocchi water (reserve from boiling gnocchi)

Instructions

Roasted Garlic

  • Preheat oven to 400°. Cut the tops off the garlic just enough to expose the cloves. Drizzle 1 tbsp of olive oil over each bulb and wrap them tightly in aluminum foil.
  • Roast for 30-40 minutes until fragrant and soft. Let them cool slightly before using.

Creamy Roasted Garlic Gnocchi

  • Fill a pot with salted water large enough to boil the gnocchi. Bring to a boil, but don't drop the gnocchi just yet they only take a few minutes to cook.
  • 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.
  • Add in flour and mix to combine. Cook for another 3 minutes. Add in the broth and mix thoroughly incorporating the cooked flour into the broth.
  • Drop the gnocchi in the boiling water and cook until they float. Depending on the brand and if they are fresh or not this may take 2-3 minutes. Reserve 1/4 cup of the water.
  • Add in the roasted garlic, either by squeezing the cooled-down bulb over the pan or by extracting out every clove (the first is easier). Add the black pepper. Cook for 3-5 minutes until broth has thickened.
  • Add heavy cream, and Parmesan. Cook for 1 minute until dropping the gnocchi in the sauce. If sauce is too thick add a splash of the reserved gnocchi water. Toss to coat gnocchi and serve immediately. Enjoy!

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