Potato Gnocchi with Parsley Sauce
Delight your taste buds with this homemade Potato Gnocchi with Parsley Sauce, a rich and comforting dish that combines pillowy soft gnocchi with a fragrant, velvety parsley sauce. Made from russet potatoes and shaped by hand, these tender gnocchi are gently boiled until they float to perfection, then coated in a luscious sauce of garlic, fresh parsley, heavy cream, and Parmesan cheese. The balance of earthy herbs and creamy indulgence makes this recipe an ideal choice for impressing guests or treating yourself to an elevated weeknight dinner. Ready in just about an hour, this recipe brings the authentic flavors of Italian cuisine right to your table. Serve with a sprinkle of extra Parmesan and a crack of black pepper for a restaurant-quality finish! Keywords: potato gnocchi, parsley sauce, homemade Italian recipes, creamy pasta dishes, gnocchi from scratch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg yolk
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 cup Fresh parsley
- 1 cup Heavy cream
- 1.25 cups Parmesan cheese
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes and puncture the skin in several spots with a fork. Bake them for 45-50 minutes or until tender. Let cool slightly.
Cut the potatoes open and scoop out the flesh, discarding the skins. Pass the potato flesh through a potato ricer or mash until smooth.
On a clean surface, create a mound with the mashed potatoes. Add the flour and salt evenly over the top, then make a well in the center and add the egg yolk.
Using your hands, gently incorporate the ingredients until a dough forms. Knead lightly for 1-2 minutes until smooth, but do not overwork.
Divide the dough into four sections. Roll each section into a long rope about 1/2 inch thick, then cut into 1-inch pieces using a sharp knife.
Optionally, roll each piece over the tines of a fork to create ridges for holding sauce.
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
To make the parsley sauce, melt the butter in a large skillet over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped parsley and stir for 1 minute. Pour in the heavy cream and bring to a gentle simmer.
Add the grated Parmesan cheese and stir until melted and smooth. Season with black pepper and adjust salt to taste.
Toss the cooked gnocchi in the parsley sauce until evenly coated.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 280.3 g | 102% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.6 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1364 mg | 105% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4121 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
