This Millionaire Gnocchi with Creamy Truffle Sauce is the kind of dish that makes ordinary evenings feel special. I first developed this version late one winter when I wanted something indulgent that didn't require hours of effort. The gnocchi themselves are pillowy little clouds that soak up the sauce, while the cream and Parmesan make the coating luxuriously smooth. A small drizzle of truffle oil at the end transforms the whole plate with its heady, earthy aroma. It became an instant favorite in my home: a simple store-bought shortcut paired with a few high-quality ingredients yields a plate that feels restaurant-worthy.

I remember serving this the first time to friends who were passing through after a long day; they lingered at the table and kept commenting on how rich yet balanced the sauce tasted. The texture is what sold them—the gnocchi are soft but hold together, and the sauce clings to each piece. It’s comfort food with a refined edge, perfect for date nights, family dinners, or anytime you want to elevate pantry ingredients without fussing for hours. The combination of butter, garlic, heavy cream, and Parmesan is classic; the truffle oil is the small luxury that lifts the dish into ‘millionaire’ territory.

Ingredients

• Potato gnocchi: Use about 1.1 pounds (roughly a 17.6-ounce bag or 500 g) of store-bought or homemade gnocchi. Look for gnocchi that are dense and slightly firm to the touch rather than doughy; brands like Barilla and De Cecco make reliable options. Fresh gnocchi cooks faster and has a silkier texture.
• Unsalted butter: Two tablespoons provide a rich foundation without overwhelming the sauce. Unsalted allows you to control seasoning precisely; plug in sea salt to taste.
• Garlic: Two cloves, minced finely. Fresh garlic gives a bright aromatic lift; avoid pre-minced jars if possible for the clearest flavor.
• Heavy cream: One cup is the backbone of the sauce, creating a glossy, clingy finish. Use heavy cream (36 percent fat) rather than half-and-half for a stable, rich emulsion.
• Parmesan cheese: Half a cup freshly grated. Freshly grated Parmigiano-Reggiano melts better than pre-grated powders and adds a nutty, savory depth that’s essential to the sauce.
• Fresh parsley: A quarter cup chopped for brightness and color. Italian flat-leaf parsley is ideal; add at the end to preserve its fresh flavor.
• Truffle oil: One tablespoon to finish. Use sparingly; a little goes a long way. Choose a reputable brand with natural flavor compounds for a balanced aroma.
• Salt and black pepper: Season to taste. I recommend finishing with flaky sea salt and freshly cracked black pepper to keep the texture interesting.

Instructions

Cook the gnocchi: Bring a large pot of well-salted water to a rolling boil. Add the gnocchi and cook according to package directions until they float, usually 2 to 3 minutes for fresh or thawed gnocchi. As gnocchi rise to the surface, let them cook for an additional 30 to 45 seconds for a tender but intact bite. Scoop out with a slotted spoon onto a plate lined with paper towel to drain briefly. Sauté garlic in butter: While the gnocchi cooks, warm a large skillet over medium heat and melt two tablespoons of unsalted butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and just beginning to color. Avoid high heat; garlic burns quickly and turns bitter. Build the sauce: Lower the heat and pour in one cup of heavy cream, stirring to combine with the butter and garlic. Bring to a gentle simmer—not a boil—and let the cream reduce slightly for about 3 to 4 minutes. The sauce should thicken so it coats the back of a spoon. Add Parmesan: Off the heat, stir in half a cup of freshly grated Parmesan until melted and smooth. Keep the pan off direct heat as you add the cheese to prevent graininess; residual warmth will melt it into a silky sauce. Season with salt and a few twists of freshly ground black pepper. Toss gnocchi with sauce: Add the drained gnocchi to the skillet and toss gently to coat each piece. If the sauce is too thick, add a tablespoon of the reserved gnocchi cooking water to loosen it and help it cling evenly. Finish and serve: Drizzle with one tablespoon of truffle oil, sprinkle the chopped fresh parsley over the top, and give everything a final toss. Plate immediately while hot and aromatic.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Because the cream-based sauce tightens when chilled, reheat gently over low heat on the stovetop, stirring constantly and adding a tablespoon or two of cream, milk, or reserved pasta water to loosen the sauce back to a silky consistency. Do not freeze the finished dish; cream sauces can separate after freezing. Instead, freeze gnocchi raw on a tray and transfer to a bag for up to three months. Thaw and reheat with freshly warmed sauce for best texture.

Ingredient Substitutions

If you want to lighten the dish, substitute half-and-half for heavy cream, though the sauce will be less stable and slightly thinner. For a dairy-free version, use a high-fat plant cream and vegan Parmesan; note the flavor and melting behavior will change. Use store-bought gluten-free gnocchi if you need to avoid wheat. If truffle oil is unavailable, finish with a tiny amount of finely grated fresh mushroom sautéed in butter for an earthy note. For a sharper profile, swap half the Parmesan for Pecorino Romano.

Serving Suggestions

Serve this with a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, pair with roasted asparagus, sautéed spinach, or a simple grilled chicken breast. Garnish plates with extra grated Parmesan and a scattering of toasted pine nuts for texture. Present in shallow bowls and finish each portion with a few drops of truffle oil and cracked black pepper for a restaurant-style touch.

Cultural Background

Gnocchi have roots in Italian regional cuisine—small dumplings that traditionally use potatoes or semolina. The cream-and-Parmesan combination leans into northern Italian flavors where dairy plays a prominent role. Truffle oil and truffles themselves are prized in Italian and French cooking; their use here is a modern take that melds rustic gnocchi with the luxurious perfume of truffle. The name ‘millionaire’ nods to the decadent finish rather than any historic origin.

Seasonal Adaptations

In winter, add roasted mushrooms or wilted kale to the pan for an earthy, seasonal boost. In spring, fold in peas and baby spinach at the end for bright color and freshness. For autumn, finish with a sprinkle of toasted hazelnuts or sage fried briefly in butter to complement the truffle aroma. Adjust herbs and garnishes to reflect seasonal produce and keep the dish feeling timely.

Meal Prep Tips

For convenient weeknight cooking, boil gnocchi and cool on a tray, then store in a single layer in the fridge for up to a day. Grate Parmesan in advance and measure cream into a container so assembly is quick. If hosting, prepare the sauce up to the point of adding gnocchi, then reheat gently and finish with the freshly cooked gnocchi when guests arrive. Use shallow, oven-safe dishes to keep portions warm under a low oven while finishing other elements.

This version of millionaire gnocchi pairs everyday technique with a few thoughtful ingredients to create memorable meals. It’s comforting, elegant, and forgiving—perfect for cooks who want big flavor with minimal stress. Try it with a glass of crisp white wine and enjoy the applause.