Millionaire Gnocchi with Creamy Sauce is a rich and comforting dish that feels like a special treat any night of the week. Soft, pillowy gnocchi are blanketed in a luscious cream sauce that’s just the right balance of smooth and flavorful. It’s a simple dish but tastes like something you’d get at a fancy restaurant.
I love making this recipe when I want to impress guests without spending hours in the kitchen. The sauce is easy to whip up, but it feels so elegant because it’s creamy and slightly cheesy with a hint of garlic or herbs. I always think of it as a warmer, cozy hug for your dinner plate.
My favorite way to enjoy Millionaire Gnocchi with Creamy Sauce is with a sprinkle of freshly cracked black pepper and a handful of fresh parsley or basil on top. It adds a nice pop of color and freshness. Plus, it’s the perfect dish to pair with a simple green salad or some roasted veggies for a well-rounded meal that’s comforting but never boring.
Key Ingredients & Substitutions
Potato Gnocchi: These soft dumplings give the dish its tender texture. You can use store-bought for convenience or homemade if you want to try something fresh. For a gluten-free option, look for gnocchi made with gluten-free flour.
Cream: Heavy cream makes the sauce rich and silky. If you want a lighter version, use half-and-half or a mix of milk and cream, but the sauce won’t be quite as thick.
Cheese: Parmesan adds a nice salty depth, while mozzarella melts smoothly for creaminess. If you don’t have Parmesan, try Pecorino Romano or Grana Padano. Mozzarella can be swapped with fontina or provolone for more flavor.
Tomato Paste or Sun-Dried Tomato Puree: This ingredient adds color and a subtle tomato flavor without making the sauce too acidic. If you’re out of tomato paste, you can use a small amount of tomato sauce, but reduce other liquids to keep the sauce creamy.
Spinach: Fresh spinach adds freshness and a slight earthiness. Baby kale or arugula work well too if you prefer a different leafy green.
How Can You Get the Perfect Creamy Sauce without It Breaking?
The secret to a smooth and creamy sauce is slow and gentle cooking. Avoid boiling the cream too hard, or the fat and water can separate, making the sauce look curdled or greasy.
- After adding cream, keep the heat medium-low and stir often.
- Don’t rush cheese melting; add it gradually while stirring to avoid clumps.
- If the sauce thickens too much, stir in a splash of milk or cream to loosen it.
- Avoid overheating once the cheese is fully melted—just keep it warm enough to serve.
Equipment You’ll Need
- Large skillet or frying pan – I recommend this because it heats evenly and helps you toss the gnocchi easily with the sauce.
- Cooking pot – to boil the gnocchi until they float; a big enough pot makes it faster and less splatter.
- Stirring spoon or spatula – for mixing the sauce and carefully tossing the gnocchi so they’re coated well.
- Grater or microplane – to grate fresh Parmesan cheese, which adds a great flavor and texture.
- Measuring cups and spoons – to keep ingredients precise, especially when making the sauce.
Flavor Variations & Add-Ins
- Protein: Add cooked chicken, shrimp, or pancetta for extra heartiness; they turn this into a more filling meal.
- Cheeses: Use asiago, fontina, or Pecorino Romano to change the flavor profile and make the sauce more interesting.
- Veggies: Swap spinach with sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for more texture and flavor variation.
- Spices & Herbs: Mix in crushed red pepper flakes for heat or add fresh thyme, oregano, or basil to boost herbal flavor.
Millionaire Gnocchi with Creamy Sauce
Ingredients You’ll Need:
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for garnish
- ½ cup shredded mozzarella cheese
- ¼ cup tomato paste or a few teaspoons of sun-dried tomato puree (for mild tomato flavor and color)
- 2 cups fresh baby spinach leaves
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Optional: pinch of red chili flakes or smoked paprika for a subtle kick
- Olive oil (for cooking gnocchi, if pan-frying)
How Much Time Will You Need?
This recipe takes about 20 minutes total. Cooking the gnocchi only takes around 3–5 minutes, while making the creamy sauce and combining everything takes about 15 minutes. It’s a quick, comforting meal that you can enjoy any day of the week!
Step-by-Step Instructions:
1. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes. Scoop them out with a slotted spoon and drain well. You can also pan-fry them in a little olive oil for extra texture if you like.
2. Make the Creamy Sauce:
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, but don’t let it brown. Stir in the tomato paste or sun-dried tomato puree and cook for another minute to deepen the flavor.
3. Combine All Ingredients:
Pour in the heavy cream and stir to make a smooth sauce. Let it simmer for 3–4 minutes, allowing it to thicken slightly. Add the grated Parmesan and shredded mozzarella cheeses, stirring until melted and creamy. Season with salt, pepper, and optional chili flakes or paprika.
4. Toss in Gnocchi and Spinach:
Add the cooked gnocchi to the sauce, gently tossing to coat. Stir in the fresh baby spinach and cook for 1–2 minutes until it wilts and blends well with the sauce.
5. Serve and Garnish:
Remove from heat and serve immediately. Top with extra Parmesan cheese and fresh basil leaves. For a final touch, drizzle a little olive oil or add a fresh grind of black pepper.
Can I Use Frozen Gnocchi for This Recipe?
Yes! Just make sure to thaw the frozen gnocchi before cooking by leaving them in the fridge overnight or soaking the sealed bag in cold water for a quick thaw. Cook them as usual—usually just until they float to the surface.
Can I Make This Ahead of Time?
You can prepare the sauce in advance and refrigerate it for up to 2 days. When ready to serve, gently reheat the sauce and toss in freshly cooked gnocchi and spinach. Avoid reheating gnocchi too long as they can become mushy.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or a mix of milk and cream, but the sauce may be thinner. For a dairy-free version, try canned coconut milk or cashew cream, though it will alter the flavor slightly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of cream or milk to loosen the sauce and keep it creamy.