Classic Il Villaggio Potato Gnocchi with Parmigiano-Reggiano cream sauce
Simple, hearty ingredients make this classic gnocchi a meal to remember, especially the delectably creamy cheese sauce.

  • Gnocchi
  • 2 ½ pounds russet potatoes
  • 1 ¾ cups all purpose flour, plus a little extra
  • 1 large egg, beaten
  • Coarse salt, to taste
  • Sauce
  • 1 cup whipping cream
  • 3 cloves garlic, minced
  • 5 tbsp butter
  • ⅔ cup grated Il Villaggio Parmigiano-Reggiano
  • Salt and pepper, to taste

At a glance

Recipe type: Dinner

  1. Gnocchi
  2. In a large pot, cook potatoes in boiling salt water until tender. (approx 35 minutes) Once potatoes are cooked, immediately peel skin and pass potatoes through a ricer onto a flat work surface. Let potatoes cool.
  3. Sprinkle potatoes with flour and 2 tsp salt, then top with beaten egg. With your hands, carefully work flour, egg, and potato mixture into dough.
  4. Knead dough until smooth. However, do not overwork dough or it may become chewy. Add more flour if dough starts to become sticky.
  5. Create 8 equal sized portions of dough, then roll each portion into a ½ inch thick rope. Cut each rope into ½ inch pieces and you have gnocchi!
  6. Gently press each gnocchi with the back of a fork to create ridges.
  7. In a large pot, cook gnocchi’s in boiling water until they float to the top. (approx 2-3 minutes)
  8. Toss with warm sauce and serve!
  9. Sauce
  10. Heat cream, garlic, salt, and pepper in a saucepan over medium heat for 3 minutes.
  11. Reduce heat to low, then add Parmigiano-Reggiano. Stir occasionally, until the cheese has melted into the sauce.
  12. Add butter and stir continuously until melted and sauce has thickened.
  13. Pour sauce over gnocchi and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: