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Easy Gnocchi with Creamy Herb Sauce

Name: Easy Gnocchi with Creamy Herb Sauce
Prep time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes; 1 1/2 cups milk; 3 tablespoons butter, melted; 1 egg, beaten; 2 1/4 cups Gold Medal™ all-purpose flour; 1/2 teaspoon baking powder; 1 cup heavy whipping cream; 1 cup shredded Parmesan cheese; 1/2 teaspoon salt; 1 1/2 teaspoons lemon juice; 1/4 cup chopped fresh Italian (flat-leaf) parsley; 1 teaspoon chopped fresh thyme leaves

11 Ratings

2 Comments

Prep 50 min
Total 50 min
Servings 6

No one will believe you when you tell them how easy these are to make. (Hint: It’s all thanks to Betty Crocker™ roasted garlic mashed potatoes.) MORE+ LESS-

By Tablespoon Kitchens

Updated March 13, 2018

Ingredients

pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes

1 1/2

cups milk

tablespoons butter, melted

egg, beaten

2 1/4

cups Gold Medal™ all-purpose flour

1/2

teaspoon baking powder

cup heavy whipping cream

cup shredded Parmesan cheese

1/2

teaspoon salt

1 1/2

teaspoons lemon juice

1/4

cup chopped fresh Italian (flat-leaf) parsley

teaspoon chopped fresh thyme leaves

Steps

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1

In 6-quart or larger saucepan, heat 4 quarts water to boiling over medium heat. Meanwhile, in 2-quart microwavable bowl, mix potatoes, milk and melted butter. Cover; microwave on High 4 to 6 minutes or until steaming. Uncover; let stand 2 minutes. Stir in egg. Stir in 1 cup of the flour and the baking powder.
2

Spread 1 cup of the flour on work surface. Place remaining 1/4 cup flour in medium bowl. Transfer dough to work surface; knead to incorporate flour. Continue to knead 3 to 4 minutes longer or until dough is smooth. Divide dough into 4 pieces. Shape one piece into smooth ball, then shape to form 3/4-inch diameter log. Using knife, cut 1/2-inch pieces of dough; transfer to bowl of flour, and shake bowl to coat gnocchi in flour. Repeat with remaining 3 pieces of dough. Thoroughly toss to coat all gnocchi in flour.
3

Meanwhile, in 4-quart saucepan, heat whipping cream just to boiling over medium heat. Remove from heat; stir in Parmesan cheese and salt. Stir in lemon juice.
4

Add gnocchi to boiling water; return to boiling. Once gnocchi begin to float, reduce heat to simmering; cook 2 minutes. Using slotted spoon, transfer to mixture in saucepan; toss to coat. Stir in herbs.

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Expert Tips

When kneading in the flour, be patient. It may seem like a lot of flour to add, but the dough will absorb all of it as you knead.
Don’t feel like making sauce? Jarred Alfredo sauce will work in a pinch.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 43%
Saturated Fat 17g 85% Trans Fat 1g
Cholesterol: 120mg; 39%
Sodium: 1010mg; 42%
Potassium: 490mg; 14%
Total Carbohydrate: 58g; 19%
Dietary Fiber 2g 10% Sugars 5g
Protein: 17g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 4%; 4%
Calcium: 35%; 35%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Gnocchi is an Italian dumpling made from potatoes or flour and is typically served with some type of sauce. The type of sauce that’s considered “traditional” varies depending on region and location. But you can (and should!) use whichever sauce suits your personal preference. Traditionally in Italy, gnocchi sauce is comprised of a butter or olive oil-based sauce mixed with herbs. Other options include a red, tomato-based sauce or a white creamy béchamel sauce. This recipe has its own twist for gnocchi sauce using heavy whipping cream, Parmesan cheese and a few seasonings making it cheesy, creamy and rich—just the way we like our pasta dishes!