Roasted Garlic & White Cheddar Smothered Gnocchi

In all reality this sauce is so good that it could be used on any pasta with your favorite add ins. Now, I will be honest. The reason that I feel the gnocchi is so unique is that it is grain free, and has a very strong almond taste. Covered in sauce they almost taste like a savory dessert to me.

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Roasted Garlic & White Cheddar Smothered Gnocchi


  • 1 package Cappello’s Gnocchi
  • 3 tablespoons salted butter
  • 9 small cloves of *roasted garlic
  • 2/3 cups almond meal 
  • 1¼  cup Half and Half
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup shredded parmesan cheese
  • ½ cup aged sharp white cheddar
  • Sprinkle of chives and shredded parmesan over the top (Optional)


  • Sauce: In a small pan combine the roasted garlic cloves and butter over medium heat
  • Pulverize the garlic cloves while the butter is melting
  • Remove the butter and garlic from the heat and stir in the almond meal
  • Slowly pour in the half and half and stir until it is smooth then return to the heat
  • Boil for one minute
  • Add the salt, pepper, parmesan, and aged sharp white cheddar
  • Gnocchi: Start a pot of water boiling on the stove for the gnocchi
  • Once the water boils add the gnocchi and stir frequently
  • Once the gnocchi floats to the top, about 3 minutes they are done
  • Drain and allow to sit for a few minutes
  • Transfer them to a serving bowl and pour the sauce over the top
  • Garnish with chives and grated parmesan if preferred.
  • Enjoy!

Additional Info

  • NOTE: If you have never roasted garlic just preheat your oven to 350’f, cut the tops off of two small garlic cloves, or one large, drizzle with a little olive oil or avocado oil, wrap in foil, and bake for 30 minutes. Allow to slightly cool before using. Store unused garlic in the fridge.
  • Original recipe by Angie from Indulge Your Inner Foodie