Cracked Black Pepper Boursin Gnocchi

Let me tell you, this recipe is creamy, peppery, and pure magic in a bowl. Gnocchi are soft little potato dumplings that soak up sauce like a sponge and when you mix them with garlic, cream, parmesan, and that amazing Cracked Black Pepper Boursin Cheese? Wow. Just wow.

This dish feels fancy, but it’s actually super simple. It comes together fast and tastes like something you’d get at a nice restaurant. But here’s the best part  you can make it at home in just one pan. Let’s cook!

Method

1. Cook the Gnocchi

To start, bring a pot of salted water to a boil and cook the gnocchi according to the instructions on the package. Gnocchi usually only take about 2–3 minutes to cook they’ll float to the top when they’re ready. Before draining the gnocchi, carefully scoop out about 1 cup of the starchy cooking water and set it aside. This step is important because that starchy water helps loosen and smooth the sauce later. Once the gnocchi are cooked, drain them in a colander and set aside.

2. Start the Sauce

While the gnocchi are cooking, place a large skillet or sauté pan over medium heat. Add the butter and let it melt completely. Once melted, toss in the minced garlic and stir it around for about 1 to 2 minutes, just until it becomes soft and fragrant. Be careful not to brown the garlic this step is about infusing the butter with that mellow garlic flavor, not burning it.

3. Add the Creamy Stuff

Next, pour in the half and half. Then crumble the whole package of Cracked Black Pepper Boursin Cheese right into the pan, along with about ½ cup of the reserved gnocchi water. Use a wooden spoon to gently break apart the cheese as it softens. Keep stirring until the Boursin melts completely and combines with the cream into a smooth, velvety sauce. The pepper from the Boursin will already be adding flavor at this stage.

4. Simmer and Thicken

Once the cheese has melted, lower the heat to low so the sauce gently simmers without boiling. Let the sauce bubble lightly for a few minutes as it thickens naturally. Stir in the grated parmesan cheese and keep mixing until everything is fully incorporated. If the sauce gets too thick, don’t worry just add a splash more of the reserved gnocchi water until it loosens up to the texture you like. Taste it at this point and adjust the seasoning if needed, but keep in mind the Boursin and parmesan are both salty.

5. Finish with Gnocchi

Now it’s time to bring it all together. Gently add the cooked gnocchi into the skillet with the sauce. Stir slowly to coat each piece of gnocchi in the creamy mixture. Be gentle so you don’t mash the gnocchi they’re soft little dumplings and can fall apart if stirred too aggressively. Once everything is evenly coated and warmed through, you’re just about done.

6. Garnish and Serve

Scoop the gnocchi into bowls while the sauce is still hot and creamy. Sprinkle each bowl with a little extra parmesan cheese, some freshly cracked black pepper, and chopped parsley for color and freshness. Serve right away and get ready to dig into something seriously delicious.

Necessary Tools 

• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Garlic press (optional but helpful)
• Pot to boil the gnocchi
• Colander (for draining the gnocchi)

Serving Suggestions 

This gnocchi is a cozy, creamy main dish, but you can easily turn it into a full meal 

• Add a side salad with lemon vinaigrette for a fresh bite
• Serve with garlic bread or crusty sourdough
• Toss in sautéed spinach or mushrooms if you want extra veggies
• For protein, grilled chicken or shrimp go really well with this sauce

Fun Fact 

Did you know gnocchi has been around since Roman times? It’s one of the oldest pasta types in the world! The word “gnocchi” comes from the Italian word nocchio, which means “knot in wood” kind of like how they look!

Conclusion 

This Cracked Black Pepper Boursin Gnocchi is the kind of comfort food that makes any night feel special. It’s rich, creamy, and full of flavor, but still easy enough to make after a busy day. Whether you’re cooking for yourself or feeding friends and family, this recipe is a total winner.