Ingredients:

  • 1 small head of garlic
  • 1 tbsp olive oil (for roasting) (15 ml)
  • 2 tbsp unsalted butter (28g)
  • 1/4 cup heavy cream or whole milk (60 ml)
  • 1/2 cup grated Parmesan cheese, plus extra for garnish (50g)
  • Salt and freshly ground black pepper to taste
  • 1 lb (16 oz) potato gnocchi (store-bought or homemade) (450g)
  • 1 tbsp olive oil (15 ml)
  • 1 tbsp unsalted butter (14g)
  • Salt and freshly ground black pepper to taste
  • Optional: Chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare garlic by slicing off the top, drizzling with olive oil, wrapping in foil, and roasting until cloves are soft and golden (about 30-35 minutes). Let cool, then squeeze out the roasted garlic and mash into a paste.
  2. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top (about 2-3 minutes). Drain well.
  3. Heat olive oil and butter in a large skillet over medium heat. Add the drained gnocchi and cook, stirring occasionally, until golden brown and slightly crispy (about 5-7 minutes).
  4. While the gnocchi is crisping, melt butter in a small saucepan over medium-low heat. Add the roasted garlic paste and cook until fragrant. Stir in heavy cream or milk and bring to a gentle simmer. Mix in the Parmesan cheese until melted and smooth. Season with salt and pepper.
  5. Pour the roasted garlic Parmesan sauce over the crispy gnocchi in the skillet. Toss gently to coat. Serve hot, garnished with extra Parmesan and chopped parsley (if using).