25 Sauces for Gnocchi: Delicious and Easy Recipes

I’ve attached a video for every recipe below from my favorite home cooks. Gnocchi, those soft Italian potato dumplings, pair beautifully with a variety of sauces that can elevate your meal to new heights. From classic tomato sauces to creamy cheese blends, there are many flavors and textures to explore.

Whether you’re in the mood for a rich Alfredo or a light and fresh pesto, the right sauce brings out the best in your gnocchi. Each recipe below is easy to follow, using simple ingredients you might already have in your kitchen. These sauces are perfect for any dinner, whether it’s a cozy night in or a special occasion.

You will find inspiration from traditional Italian favorites and unique, creative combinations. No matter what you choose, these sauces will make your gnocchi dish a hit. Let’s dive into these delicious recipes and find your new favorite gnocchi sauce.

Enjoy experimenting with these sauces, and find the one that makes your taste buds sing!

Pesto Sauce

Ingredients:

• Fresh basil leaves
• Garlic cloves
• Pine nuts
• Grated Parmesan cheese
• Extra virgin olive oil
• Salt
• Ice cubes (optional)

Instructions:

1. Add basil leaves, garlic, pine nuts, and a pinch of salt to a food processor.
2. Pulse a few times to break down the ingredients.
3. Add grated Parmesan cheese to the mixture.
4. Slowly pour in extra virgin olive oil while pulsing until you reach a smooth consistency.
5. For an extra creamy texture, add 1-2 ice cubes and pulse again.
6. Taste and adjust the salt if needed.

Marinara Sauce

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 cup red wine (optional)
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Instructions

1. Preheat and Prepare: Heat the olive oil in a medium saucepan over medium-high heat.
2. Cook Onions and Garlic: Add the chopped onion and sauté for about 5 minutes. Stir in the minced garlic and cook for 30 seconds.
3. Add Wine: Pour in the red wine (if using) and let it simmer for a minute.
4. Combine Tomatoes and Spices: Add the crushed tomatoes, oregano, red pepper flakes, and season with salt and pepper.
5. Simmer: Reduce the heat to medium-low and let the sauce simmer for 20-30 minutes, stirring occasionally.
6. Serve: Spoon the marinara sauce over your cooked gnocchi. Garnish with fresh basil if desired.

Enjoy your delicious Gnocchi with Marinara Sauce!

Alfredo Sauce

Ingredients:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and black pepper to taste
• Optional: chopped parsley for garnish

Instructions:

1. In a skillet, melt the butter over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in the heavy cream and bring it to a gentle simmer.
4. Stir in the grated Parmesan cheese until melted and the sauce thickens.
5. Season with salt and black pepper to taste.
6. If desired, sprinkle chopped parsley on top before serving.

Vodka Sauce

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• 1/2 cup vodka
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1 package gnocchi

Instructions:

1. 
   

   Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic. Cook until soft.

   
   
2. 
   

   Pour in the crushed tomatoes and vodka. Stir and let it bubble for about 2 minutes to cook off the alcohol.

   
   
3. 
   

   Add heavy cream, vegetable broth, salt, and pepper. Stir and bring to a low simmer until the sauce thickens.

   
   
4. 
   

   Cook the gnocchi according to the package instructions. Drain and add to the sauce, stirring gently to combine.

   
   
5. 
   

   Stir in grated Parmesan cheese until it melts into the sauce. Taste and adjust seasoning if needed.

   
   
6. 
   

   Serve immediately, garnished with additional Parmesan cheese if desired.

   
   

Bolognese Sauce

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1/2 cup red wine (optional)
• 1 cup tomato puree or passata
• 2 tablespoons tomato paste
• 1 cup beef broth or chicken stock
• 1/2 cup whole milk
• 1 teaspoon Italian herbs
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon brown sugar
• 1 pound gnocchi
• Freshly grated Parmigiano Reggiano (optional)

Instructions:

1. 
   

   Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened.

   
   
2. 
   

   Add ground beef, breaking it down into crumbles. Cook until browned.

   
   
3. 
   

   Pour in the red wine (if using) and let it simmer for 2-3 minutes.

   
   
4. 
   

   Mix in the tomato puree, tomato paste, and beef broth or chicken stock. Stir well.

   
   
5. 
   

   Add the milk, Italian herbs, bay leaf, salt, pepper, and brown sugar. Stir to combine.

   
   
6. 
   

   Cover and simmer on low heat for 1½ hours. If the sauce dries out, add ½ cup of water.

   
   
7. 
   

   While the sauce simmers, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float (about 2-4 minutes). Drain the gnocchi.

   
   
8. 
   

   Remove the bay leaf from the Bolognese sauce. Toss the gnocchi with the sauce and cook together for 1-2 minutes.

   
   
9. 
   

   Serve with freshly grated Parmigiano Reggiano on top if desired.

   
   

Butter and Sage Sauce

Ingredients

• 1 cup butter
• Fresh sage leaves
• 2 garlic cloves, minced
• Salt and pepper to taste
• Optional: Grated parmesan cheese

Instructions

1. Melt the butter in a skillet over medium heat.
2. Add the garlic and cook until golden brown, about 4 minutes.
3. Add the fresh sage leaves to the butter, allowing them to sizzle and become fragrant.
4. Season with salt and pepper to taste.
5. Continue to cook until the butter turns a light brown color.
6. Cook the gnocchi according to package instructions or your recipe.
7. Once the gnocchi float to the top, remove with a slotted spoon and add to the butter sauce.
8. Gently stir to coat the gnocchi in the sauce.
9. Optional: Sprinkle with grated parmesan cheese before serving.

Tomato and Basil Sauce

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup chicken broth or wine
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat the olive oil in a skillet over medium heat until it shimmers.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the crushed tomatoes and tomato paste until fully mixed.
4. Pour in the chicken broth or wine and add the Italian seasoning, salt, pepper, and crushed red pepper flakes.
5. Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes to thicken.
6. Stir in the fresh basil and cook for another 2-3 minutes.
7. If desired, mix in the grated Parmesan cheese until melted.
8. Serve the tomato and basil sauce over cooked gnocchi.

Gorgonzola Cream Sauce

Ingredients:

• 1 cup of heavy cream
• 4 ounces of Gorgonzola cheese, crumbled
• Salt and pepper, to taste
• Nutmeg, a pinch (optional)

Instructions:

1. Pour the heavy cream into a medium-sized pot and place it over medium heat.
2. Add the crumbled Gorgonzola cheese to the pot.
3. Stir the mixture with a wooden spoon or whisk until the cheese is completely melted and the sauce is smooth.
4. Continue stirring and simmer the sauce until it thickens slightly.
5. Taste the sauce and season with salt, pepper, and a pinch of nutmeg if desired.
6. Use the sauce immediately to coat your cooked gnocchi.

Mushroom Sauce

Ingredients:

• 2 cups sliced mushrooms
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Melt the butter in a pan over medium heat. Add the sliced mushrooms.
2. Sauté the mushrooms until golden and slightly dry, about 5-7 minutes.
3. Add the garlic to the mushrooms and sauté for 2-3 minutes until fragrant.
4. Pour in the chicken broth, cream, and thyme. Let it simmer for 5 minutes until the sauce thickens.
5. Stir in the parmesan cheese until melted and mixed well.
6. Season with salt and pepper to taste.
7. Finally, add cooked gnocchi to the sauce and simmer for 1 minute. Serve warm.

Garlic Butter Sauce

Ingredients:

• 2 cups gnocchi (store-bought or homemade)
• 3 tablespoons olive oil
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme
• Salt, to taste
• Pepper, to taste
• Optional: Red pepper flakes, Parmesan cheese

Instructions:

1. In a medium skillet over medium heat, add the olive oil.
2. Add the gnocchi to the skillet and fry until golden and crisp, about 5 minutes.
3. Remove the gnocchi and set aside.
4. In the same skillet, melt the butter over medium heat.
5. Add the minced garlic and cook until golden, about 1-2 minutes.
6. Stir in the fresh thyme and cook for a few seconds until fragrant.
7. Return the gnocchi to the skillet and toss to coat in the garlic butter.
8. Season with salt and pepper, and add red pepper flakes if using.
9. Serve hot, optionally topped with Parmesan cheese.

Lemon Butter Sauce

Ingredients:

• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt to taste
• Freshly cracked black pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Melt the butter in a skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the lemon zest and lemon juice.
4. Let the sauce simmer for 2-3 minutes until it slightly thickens.
5. Season with salt and freshly cracked black pepper to taste.
6. If you like, add some freshly chopped parsley on top.
7. Toss the cooked gnocchi in the lemon butter sauce until evenly coated.
8. Serve immediately and enjoy!

Pumpkin Sauce

Ingredients:

• 1 cup pumpkin puree
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• pinch of red pepper flakes
• salt and black pepper, to taste

Instructions:

1. 
   

   In a large bowl, whisk together the pumpkin puree and heavy cream until smooth.

   
   
2. 
   

   Add the minced garlic, dried thyme, dried sage, and red pepper flakes to the mixture. Stir well.

   
   
3. 
   

   Season with salt and black pepper to taste.

   
   
4. 
   

   Cook the mixture over medium heat, stirring occasionally, until warmed through.

   
   
5. 
   

   Serve over gnocchi and enjoy your delicious pumpkin sauce!

   
   

Walnut Sauce

Ingredients

• 7 oz shelled walnuts
• 1/3 oz grated Parmesan cheese
• 1/2 clove garlic
• 1 slice crustless white bread, soaked in milk
• 1/4 cup milk
• 1 tablespoon olive oil
• Pinch of salt
• Pinch of nutmeg
• Optional: Pinch of marjoram, a spoonful of Greek yogurt

Instructions

1. 
   

   Soak the crustless bread in 1/4 cup of milk until softened, about 5 to 10 minutes.

   
   
2. 
   

   Toast the walnuts in a pan until they are lightly browned, then let them cool.

   
   
3. 
   

   Combine the soaked bread, walnuts, Parmesan, garlic, olive oil, and salt in a blender or food processor.

   
   
4. 
   

   Pulse the mixture until it forms a smooth paste.

   
   
5. 
   

   Slowly add the remaining milk until you reach your desired consistency.

   
   
6. 
   

   If using, add nutmeg, marjoram, or Greek yogurt for extra flavor and blend again.

   
   
7. 
   

   Serve the walnut sauce over your cooked gnocchi. Enjoy!

   
   

Gnocchi Alla Sorrentina Sauce

Ingredients Needed:

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can (14 oz) pomodorini tomatoes or passata
• Salt and pepper to taste
• Fresh basil leaves
• 1 cup grated mozzarella cheese
• 1/4 cup grated Parmigiano-Reggiano cheese

Instructions:

1. 
   

   Heat the olive oil: In a large skillet over medium heat, add the olive oil.

   
   
2. 
   

   Cook the garlic: Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

   
   
3. 
   

   Add the tomatoes: Pour in the pomodorini tomatoes or passata. Stir well and season with salt and pepper.

   
   
4. 
   

   Simmer the sauce: Let the sauce cook on low heat for about 10 minutes. Stir occasionally to break up the tomatoes.

   
   
5. 
   

   Prepare baking dish: Preheat your oven to 400°F (200°C). Coat a baking dish with a thin layer of olive oil.

   
   
6. 
   

   Layer the ingredients: Spoon a ladleful of sauce into the baking dish. Add a layer of gnocchi, followed by a layer of mozzarella and Parmigiano-Reggiano cheese.

   
   
7. 
   

   Repeat the layers: Add another layer of gnocchi and sauce, then top with more mozzarella and Parmigiano-Reggiano.

   
   
8. 
   

   Bake: Place the dish in the oven and bake for 20 minutes until the cheese is melted and bubbly.

   
   
9. 
   

   Finish with basil: Once out of the oven, garnish with fresh basil leaves.

   
   

Enjoy your homemade Gnocchi Alla Sorrentina!

Parmesan and Herb Sauce

Ingredients:

• 1 package of gnocchi
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Juice of half a lemon

Instructions:

1. Cook the gnocchi according to the package instructions and set aside.
2. In a medium-sized skillet over medium-high heat, melt the butter until it starts to brown.
3. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
4. Stir in the dried thyme, basil, and oregano, cooking for another 30 seconds.
5. Add the cooked gnocchi to the skillet and toss to coat in the herb mixture.
6. Sprinkle the grated Parmesan cheese over the gnocchi and stir to combine.
7. Season with salt, pepper, and lemon juice. Serve immediately.

Creamy Spinach Sauce

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 3 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)

Instructions

1. 
   

   Cook the spinach: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and cook until wilted. Remove the spinach from the skillet and set aside.

   
   
2. 
   

   Sauté the onion: Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook until translucent.

   
   
3. 
   

   Make the sauce: Add the garlic powder, salt, and heavy cream to the skillet. Stir well and bring the mixture to a simmer.

   
   
4. 
   

   Combine and cook: Add the cooked spinach back into the skillet. Stir in the Parmesan cheese, black pepper, and nutmeg if using. Cook for another 2 minutes, stirring occasionally.

   
   
5. 
   

   Serve: Pour the creamy spinach sauce over cooked gnocchi and enjoy!

   
   

Pesto Cream Sauce

Ingredients

• 1/2 cup basil pesto
• 1 cup heavy cream
• 1/4 cup grated parmesan cheese
• Salt, to taste
• Pepper, to taste

Instructions

1. 
   

   Warm the cream: In a large deep skillet or pot, pour the heavy cream and heat on medium. Make sure not to let it boil.

   
   
2. 
   

   Mix in the pesto: Add the basil pesto to the warm cream. Stir until well combined.

   
   
3. 
   

   Add parmesan: Sprinkle the grated parmesan cheese into the sauce. Stir continuously until the cheese melts and the sauce thickens slightly.

   
   
4. 
   

   Season: Add salt and pepper to taste. Stir well to ensure everything is combined.

   
   
5. 
   

   Combine with gnocchi: Add your cooked gnocchi to the skillet. Stir gently until each piece is coated in the creamy pesto sauce.

   
   
6. 
   

   Serve: Serve warm. You can top it with extra parmesan cheese if desired.

   
   

Truffle Oil Sauce

Ingredients:

• 1 lb gnocchi
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup butter
• 1 jar truffle cream or 1 tsp truffle oil
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1. 
   

   Cook the gnocchi in a large pot of salted boiling water until they float to the top, about 2-3 minutes. Drain and set aside.

   
   
2. 
   

   In a medium skillet, heat the olive oil over medium heat. Add the butter and let it melt.

   
   
3. 
   

   Pour in the heavy cream and bring it to a gentle simmer. Stir continuously to prevent burning.

   
   
4. 
   

   Add the truffle cream (or truffle oil) and grated Parmesan cheese, mixing well until the sauce thickens.

   
   
5. 
   

   Season with salt and freshly ground black pepper to taste.

   
   
6. 
   

   Add the cooked gnocchi to the skillet and gently toss to coat them with the truffle sauce.

   
   
7. 
   

   Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy!

   
   

Gorgonzola and Walnut Sauce

Ingredients

• 1 cup heavy cream
• 4 oz Gorgonzola cheese, crumbled
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 cup toasted walnuts, chopped
• Salt and black pepper to taste

Instructions

1. 
   

   Heat Butter and Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

   
   
2. 
   

   Melt Gorgonzola: Add the Gorgonzola cheese to the skillet. Stir continuously until the cheese is fully melted and smooth.

   
   
3. 
   

   Add Cream: Pour in the heavy cream. Stir well and bring the mixture to a simmer.

   
   
4. 
   

   Thicken Sauce: Let the sauce simmer for 1-2 minutes, stirring frequently until it thickens slightly.

   
   
5. 
   

   Season: Season the sauce with salt and black pepper to taste.

   
   
6. 
   

   Incorporate Walnuts: Stir in the toasted walnuts, making sure they are evenly distributed throughout the sauce.

   
   
7. 
   

   Serve: Pour the Gorgonzola and walnut sauce over cooked gnocchi and gently toss to coat. Enjoy your delicious meal!

   
   

Rosé Sauce

Ingredients:

• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 4 large cloves garlic, halved
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup rosé (or white wine)
• 1 (28-ounce) can whole plum tomatoes with liquid
• 30 ml (2 tablespoons) chopped dill (optional)
• Salt and freshly ground pepper to taste
• 1/2 cup heavy cream

Instructions:

1. 
   

   Heat butter and olive oil in a large skillet over medium heat.

   
   
2. 
   

   Add onions and garlic. Sauté until onions are soft and translucent.

   
   
3. 
   

   Add dried oregano, dried basil, and crushed red pepper flakes. Stir to combine.

   
   
4. 
   

   Pour in the rosé and bring to a simmer. Cook until the liquid is reduced by half.

   
   
5. 
   

   Add plum tomatoes and their liquid. Break tomatoes using a spoon. Simmer for about 15 minutes or until thickened.

   
   
6. 
   

   Season with salt and pepper to taste.

   
   
7. 
   

   Stir in heavy cream until well combined.

   
   
8. 
   

   Add chopped dill if using, and simmer for another 2 minutes.

   
   
9. 
   

   Serve the sauce over freshly cooked gnocchi. Enjoy!

   
   

Cheesy Mushroom Sauce

Ingredients:

• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• 1/4 cup blue cheese, crumbled (optional, for a punchier flavor)
• Salt and pepper to taste

Instructions:

1. 
   

   Cook the mushrooms and garlic: Melt the butter over medium heat. Add the sliced mushrooms and sauté until they turn golden. Add the minced garlic and sauté for another 2-3 minutes until fragrant.

   
   
2. 
   

   Prepare the sauce: Pour in the chicken broth, heavy cream, and thyme. Let the mixture simmer for about 5 minutes, or until it reduces by half and slightly thickens.

   
   
3. 
   

   Combine with cheese: Gradually stir in the Parmesan cheese. If you like stronger flavors, add the blue cheese as well. Mix until the cheese melts and the sauce is smooth.

   
   
4. 
   

   Season and serve: Season with salt and pepper to taste. Add the cooked gnocchi to the sauce, stirring to coat well. Serve immediately and enjoy your cheesy mushroom gnocchi!

   
   

One-Pot Meat Sauce

Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste

Instructions:

1. Heat a large skillet over medium-high heat.
2. Add the ground beef and diced onion to the skillet.
3. Cook until the beef is browned and the onion is soft, breaking up the meat with a spoon.
4. Add the minced garlic and cook for another 1-2 minutes.
5. Stir in the diced tomatoes and tomato sauce.
6. Add the sugar, oregano, and basil.
7. Season with salt and pepper to taste.
8. Bring the mixture to a boil.
9. Reduce the heat and simmer for 15-20 minutes, stirring occasionally.
10. Serve hot over cooked gnocchi. Enjoy!

Thai Peanut Sauce

Ingredients:

• 1/2 cup peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon chili garlic sauce
• Juice of 1 lime
• 2-4 tablespoons warm water

Instructions:

1. Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, brown sugar, chili garlic sauce, and lime juice until smooth.
2. Add 2 tablespoons of warm water to the mixture and whisk to combine.
3. Check the consistency: If the sauce is too thick, add more water, 1 tablespoon at a time, until you reach the desired consistency.

This simple sauce pairs perfectly with gnocchi for an exciting flavor twist!

Creamy Garlic Sauce

Ingredients:

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt to taste
• Ground black pepper to taste

Instructions:

1. Melt the butter in a medium saucepan over medium heat.
2. Add the minced garlic and cook until it’s golden and fragrant, about 1-2 minutes.
3. Pour in the heavy cream and bring to a gentle simmer.
4. Stir in the Parmesan cheese until it melts and blends smoothly.
5. Season with salt and pepper to taste, keeping it mild as the cheese can be salty.
6. Let the sauce simmer for a few minutes, stirring occasionally, until it thickens to your desired consistency.
7. Toss the cooked gnocchi in the creamy garlic sauce to coat them evenly.
8. Serve immediately, garnished with some extra grated Parmesan and a sprinkle of black pepper if you like.

Enjoy your delicious Creamy Garlic Sauce with gnocchi!