Creamy Gnocchi


1 16 oz Pastene Italian Potato Gnocchi
2 egg yolks
1 cup heavy cream
ΒΌ cup Pastene Grated Parmesan Cheese
fresh sage, chopped
salt and pepper to taste


  • Bring a large pot of salted water to a boil.
  • Add gnocchi to water and cook as directed on the package.
  • Meanwhile, in a small bowl whisk together egg yolks, cream and cheese.
  • In a medium saucepan, cook cream mixture over medium heat. Stir until sauce thickens.
  • Drain gnocchi and add to the cream sauce. Cook for 3 additional minutes and season to taste with salt and pepper.
  • Garnish with sage and additional cheese and serve immediately.

Product Used

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