This Millionaire Gnocchi has been a special-occasion staple in my kitchen for years. I first put this combination together on a rainy Saturday when I wanted something indulgent that still felt like home cooking. The result was instant: delicate potato dumplings coated in a silken, cheesy cream sauce with a whisper of truffle oil that elevates every forkful. It’s the sort of dish that makes guests pause, take a breath, and then ask for seconds.

What makes this version different from other rich pasta dishes is the balance of texture and flavor. The gnocchi stay light and pillowy when cooked correctly, while the sauce clings without becoming gluey. I learned early on to rely on gentle heat and good-quality Parmesan; those two choices keep the sauce glossy and smooth. Serve this when you want comfort food with a refined twist — it’s perfect for date nights, dinner parties, or a luxurious weeknight treat.

Ingredients

• Potato gnocchi (about 1 pound 2 ounces): I use 1 lb 2 oz (500 g) store-bought potato gnocchi for convenience. Look for a brand with simple ingredients (potatoes, flour, egg, salt). If you prefer handmade, the result is even lighter, but cooking time will be similar.
• Unsalted butter (2 tablespoons): Unsalted keeps the seasoning under your control. I favour Kerrygold or a European-style butter for a rich mouthfeel.
• Garlic (2 cloves, minced): Fresh is essential. Mince finely so the garlic disperses into the cream without leaving large bites.
• Heavy cream (1 cup): Use full-fat heavy cream for the best texture. Light cream won’t thicken or coat as well.
• Grated Parmesan (1/2 cup): Freshly grated Parmigiano-Reggiano yields the best flavor and melts smoothly. Avoid pre-grated powders for texture and taste.
• Fresh parsley (1/4 cup, chopped): Flat-leaf parsley adds freshness and color. Chop just before serving to keep it bright.
• Truffle oil (1 tablespoon): A little goes a long way. Use a high-quality truffle oil and add at the end so the aroma remains vibrant.
• Salt and black pepper: Season to taste. I recommend finishing with flaky sea salt and freshly ground black pepper for contrast.

Instructions

Cook the gnocchi: Bring a large pot of well-salted water to a rolling boil. Add about 1 lb 2 oz (500 g) gnocchi and stir gently to prevent sticking. They are done as soon as they float, usually within 2 to 3 minutes. Scoop them out with a slotted spoon or drain in a colander and set aside. Keep a cup of pasta water — a few tablespoons of starchy water can help loosen the sauce if needed. Sauté the garlic: In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 2 cloves of minced garlic and cook for 1 to 2 minutes, stirring constantly until fragrant and just beginning to color. Do not let the garlic brown, as it will turn bitter; the goal is soft aromatic sweetness to flavor the fat. Build the cream sauce: Pour in 1 cup heavy cream and bring the pan to a gentle simmer. Reduce the heat slightly and stir in 1/2 cup freshly grated Parmesan. Stir consistently until the cheese melts and the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes. If the sauce becomes too thick, loosen with 1 to 2 tablespoons reserved pasta water. Toss gnocchi in the sauce: Add the cooked gnocchi to the skillet and gently toss to coat, using a wooden spoon or silicone spatula to fold the dumplings into the sauce. Heat through for 1 to 2 minutes. Taste and season with salt and black pepper. Finish by drizzling 1 tablespoon truffle oil over the plated portions to preserve the delicate aroma. Garnish and serve: Scatter 1/4 cup chopped fresh parsley over the top and serve immediately on warmed plates. For a restaurant-style touch, sprinkle an extra pinch of grated Parmesan and a crack of black pepper at the table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the portion in a skillet over low heat with a splash of milk or cream and stir gently until warmed through; this prevents the sauce from separating and helps the gnocchi rehydrate. Freezing is not recommended for the sauce and gnocchi together since textures can degrade, but you can freeze uncooked gnocchi on a baking sheet and transfer to a freezer bag for up to 2 months.

Ingredient Substitutions

For a lighter version, swap half-and-half for heavy cream and reduce butter to 1 tablespoon, but expect a thinner sauce. For a dairy-free alternative, use a full-fat coconut cream and nutritional yeast instead of Parmesan; the flavor will be different — nuttier and less salty — but still comforting. To make the dish gluten-free, choose a certified gluten-free potato gnocchi. If you don’t have truffle oil, a small amount of finely grated lemon zest can brighten the dish as an alternative finishing touch.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness. For a heartier meal, add sautéed wild mushrooms, roasted Brussels sprouts, or pan-seared shrimp on top. Use shallow bowls for a restaurant-style presentation and finish with microgreens or extra grated Parmesan. Pair with a light-bodied white wine such as Pinot Grigio or a soft, low-tannin red like Chianti for balance.

Cultural Background

Gnocchi are traditional Italian dumplings made from potatoes, flour, and sometimes egg. Historically they provided a frugal way to extend small quantities of potatoes, and regional versions vary across Italy. The concept of finishing with cream and cheese leans more toward modern Italian-American or northern Italian influences where dairy plays a central role. Truffle additions reflect regional Italian luxury ingredients, especially from Piedmont and Umbria where truffles are a celebrated ingredient.

Seasonal Adaptations

In autumn and winter, fold in roasted squash cubes or sautéed chestnuts for warmth and texture. Come spring, swap parsley for a bright mix of lemon zest and chopped basil. For holiday gatherings, top with toasted pine nuts or a drizzle of browned butter instead of plain butter for a nuttier flavor profile that still complements the cream and Parmesan.

Meal Prep Tips

If you want to make this ahead, prepare the sauce and refrigerate it separately. Reheat gently and add briefly cooked gnocchi at serving time for best texture. You can also cook gnocchi 90% of the way, shock in cold water, and finish cooking in the sauce when ready to serve. Store components in shallow containers to cool quickly and keep flavors fresh.

This dish brings together simple techniques and a few thoughtful ingredient choices to create a memorable meal. Whether you make it for a cozy dinner or a small gathering, Millionaire Gnocchi rewards gentle attention and tastes like a treat every time.