Roasted Garlic and Parmesan Gnocchi Recipe

Few dishes encapsulate the warmth and rustic charm of home-cooked comfort food like gnocchi. Originating from Italy, these delicate potato dumplings have transcended borders and evolved into a cherished staple on dinner tables across the world. Their pillowy softness, when paired with the right ingredients, offers a sublime canvas upon which culinary magic can unfold. Among the many variations that exist, one of the most decadent and flavorful renditions is Roasted Garlic and Parmesan Gnocchi—a dish that combines the mellow, earthy sweetness of slow-roasted garlic with the sharp, nutty character of aged Parmesan.

This dish is more than just food. It is a moment of stillness in a busy day, an invitation to savor each bite, and a tribute to the power of simple ingredients elevated through technique and time. Roasted garlic, with its caramelized edges and mellow intensity, brings a depth of flavor that raw garlic simply cannot match. Its transformation in the oven is a kind of alchemy—what starts as pungent and assertive becomes sweet, buttery, and rich. Blended into the gnocchi dough or whipped into the accompanying sauce, it adds a complex undertone that lingers on the palate.

Parmesan cheese, particularly when aged for 24 months or more, contributes its distinctive umami richness to this dish. It’s the ingredient that binds, both metaphorically and physically. Whether incorporated into the dough, melted into a sauce, or finely grated over the top as a finishing flourish, Parmesan brings balance. It harmonizes with the garlic, enhances the potatoes, and infuses each bite with a savory resonance that’s hard to resist.

Crafting gnocchi from scratch may seem like a daunting endeavor at first glance. The thought of boiling, ricing, kneading, shaping, and cooking these delicate morsels could intimidate even the enthusiastic home cook. But like many cherished recipes rooted in tradition, the process is as rewarding as the final product. This guide will take you step-by-step through each phase, demystifying the technique and offering practical tips for success. Whether you’re a seasoned cook or an eager beginner, you’ll find that with a bit of patience and care, making gnocchi can be as therapeutic as it is delicious.

Roasted Garlic and Parmesan Gnocchi is not just a dish for dinner parties or special occasions. It’s a recipe that invites you to slow down, engage your senses, and reconnect with the joy of cooking. From the aroma of garlic roasting gently in the oven to the satisfying texture of dough beneath your fingertips, the journey is as important as the destination. And when you finally sit down to eat—perhaps with a glass of wine and a slice of crusty bread on the side—you’ll find that each bite tells a story of tradition, craftsmanship, and culinary artistry.

In the sections that follow, we’ll explore the ingredients in depth, explain how to prepare each component with confidence, and offer variations and serving suggestions to suit any occasion. By the end, you’ll not only have mastered a recipe but also gained a new appreciation for the subtle power of good ingredients treated with care.

So let’s begin—from oven-roasted garlic cloves to golden pillows of Parmesan gnocchi, this is a culinary journey worth taking.

Instructions: Roasted Garlic and Parmesan Gnocchi

Step 1: Prepare the Roasted Garlic

Ingredients for Roasting Garlic:

• 2 large heads of garlic

• 2 tablespoons olive oil

• Pinch of sea salt

• Foil for wrapping

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Trim the tops off the garlic heads using a sharp knife—just enough to expose the individual cloves inside.

3. Place each head of garlic onto a small square of aluminum foil. Drizzle with 1 tablespoon of olive oil per head, making sure the oil seeps into the cloves. Sprinkle with a small pinch of sea salt.

4. Wrap the garlic heads tightly in foil, creating sealed pouches, and place them directly onto the center rack of your oven.

5. Roast for 40–45 minutes, or until the cloves are soft, golden brown, and caramelized. You’ll know they’re done when they smell sweet and fragrant.

6. Remove from the oven and let cool. Once cooled, squeeze the roasted garlic out of the skins into a small bowl. Mash gently with a fork until it forms a smooth paste. Set aside.

Tip: Roasting garlic ahead of time and storing it in an airtight container in the fridge for up to a week can save time if you’re planning a meal prep session.

Step 2: Prepare the Potatoes

Ingredients:

• 2 pounds (about 900g) of starchy potatoes (Russet or Yukon Gold recommended)

• Salt for boiling water

Instructions:

1. Wash the potatoes thoroughly, leaving the skins on. This prevents them from absorbing too much water while boiling.

2. Place the whole potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.

3. Bring to a boil, then reduce the heat slightly and simmer for 20–25 minutes or until the potatoes are fork-tender. Be careful not to overcook them.

4. Drain the potatoes and let them cool slightly—just enough so you can handle them.

5. While still warm, peel the skins off. They should come off easily by hand or with the help of a paring knife.

6. Use a potato ricer or food mill to mash the potatoes into a large mixing bowl. Avoid using a food processor or electric mixer, as it can make the potatoes gluey.

Note: It’s crucial that the potatoes are dry. If they seem wet, let the riced potatoes sit out on a baking sheet for 10–15 minutes to release steam.

Step 3: Make the Gnocchi Dough

Ingredients:

• Riced potatoes (from above)

• 1 egg, lightly beaten

• ¾ cup freshly grated Parmesan cheese

• 1–1½ cups all-purpose flour (as needed)

• 1½ teaspoons salt

• Roasted garlic paste (from Step 1)

Instructions:

1. On a clean surface or in a large bowl, spread the riced potatoes out gently and let them cool to just above room temperature.

2. Add the roasted garlic paste, grated Parmesan, and salt. Mix gently with your hands or a fork.

3. Create a small well in the center of the potato mixture and add the lightly beaten egg.

4. Sprinkle 1 cup of flour over the top and begin folding everything together gently. Use your hands to bring the dough together. Avoid kneading like bread dough—you’re aiming for a soft, pliable texture, not elasticity.

5. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time. The dough should be smooth and just barely tacky.

6. Form the dough into a loose ball. Let it rest for 10 minutes, covered with a clean kitchen towel.

Tip: Use a light touch—overworking the dough will result in tough gnocchi.

Step 4: Shape the Gnocchi

Instructions:

1. Lightly flour your work surface.

2. Cut the dough into 4–6 equal portions. Roll each piece into a long rope, about ½ inch thick.

3. Using a floured knife or bench scraper, cut the ropes into ¾-inch pieces.

4. For the classic gnocchi shape, roll each piece gently over the tines of a fork or a gnocchi board. This creates ridges to help the sauce cling better.

5. Place the finished gnocchi on a floured baking sheet, leaving space between them to prevent sticking.

Optional: You can freeze uncooked gnocchi at this stage. Just place the tray in the freezer until firm, then transfer them to a freezer-safe bag for future use.

Step 5: Cook the Gnocchi

Instructions:

1. Bring a large pot of salted water to a gentle boil.

2. Add the gnocchi in batches. Don’t overcrowd the pot.

3. The gnocchi are done when they float to the surface—usually within 2–3 minutes.

4. Use a slotted spoon to remove them and transfer directly to a lightly oiled tray or warm pan.

Tip: Don’t stir the gnocchi immediately after adding them to boiling water—they’re delicate and may break apart. Wait until they float, then gently stir.

Step 6: Make the Sauce

Now that the gnocchi are cooked, let’s prepare a simple but rich sauce using the remaining roasted garlic and Parmesan.

Ingredients:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• Remaining roasted garlic (if any)

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and freshly ground black pepper to taste

• Fresh parsley (optional), chopped for garnish

Instructions:

1. In a large sauté pan, heat the butter and olive oil over medium heat.

2. Add the roasted garlic paste and stir until fragrant—about 1 minute.

3. Pour in the heavy cream and stir to combine. Let it simmer for 2–3 minutes to thicken slightly.

4. Add the grated Parmesan and stir until fully melted and incorporated.

5. Taste and season with salt and pepper as needed.

6. Add the cooked gnocchi to the pan and gently toss to coat each piece in the sauce.

7. Cook for another 1–2 minutes until the gnocchi are heated through and slightly golden on the outside.

Step 7: Serve and Garnish

Serving Suggestions:

• Plate the gnocchi in shallow bowls.

• Garnish with additional Parmesan, cracked black pepper, and fresh parsley.

• Optional: Drizzle with a small amount of truffle oil or finish with a squeeze of lemon for brightness.

Pairing Suggestion: This dish pairs beautifully with a crisp white wine like Pinot Grigio or a buttery Chardonnay. A side of roasted vegetables or a fresh arugula salad completes the meal.