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Cream Cheese and Chive Gnocchi with Parmesan Cream Sauce

Since I may be away a while I might as well leave you with my Cream Cheese and Chive Gnocchi with Parmesan Cream Sauce.


4 each potatoes — peeled and diced
4 ounces cream cheese
1 tablespoon butter
1/2 cup flour
2 tablespoons chopped chives
salt and pepper — to taste


2 tablespoons butter

1/4 cup cream
1/2 cup milk
3 tablespoons flour
1/4 cup parmesan cheese
salt and pepper — to taste
chopped chives


Cook the diced potato in salted boiling water to tender.

Drain well and mash with the cream cheese, butter and chives. Salt and pepper to taste.

Add flour a small amount at a time to make a workable dough. You may not use all flour but save it for your work surface. You want to use as little flour as possible yet still maintain a workable dough.

Cut dough into 4 parts and roll into ropes on a floured workspace. Cut ropes in 1″ sections and roll under the tines of a fork to make a decorative surface.

Bring a large pot of water to boiling and add the sections in the water, boil 5 minutes or until the gnocchi begin to float. Remove from water draining well.

For Sauce- Melt butter in a saucepan then add flour, cream and milk to make a white sauce. When thickened add parmesan, salt and pepper to taste and pour over warm gnocchi. Garnish with chives. Serve immediately.

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