Creamy Roasted Garlic Gnocchi
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.
Servings 3 people
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!