What kind of gnocchi should I use? We used store-bought gnocchi here, but homemade is great! We love this leftover mashed potatoes gnocchi, or try this recipe for a more authentic Italian version.

No gnocchi? Serve this sauce over spaghetti or any dried pasta, rice, farro, or grilled chicken.

Additions and Substitutions. This is a forgiving recipe: use what you have! Add diced onion or sliced mushrooms when you add the garlic in step 3, or stir in extra veggies after the sauce is finished. We love adding roasted veggies (parsnips, broccoli, butternut squash, etc.) and fresh tomatoes. Frozen spinach is fine here if you don't have fresh. You can also use arugula or kale! Use goat cheese, white cheddar, asiago, fontina, or havarti in place of the parmesan. Almond milk and coconut milk work fine here, but we do not recommend using heavy cream or half and half unless you like a very rich sauce.

For a healthy twist, swap our favorite Magic Cauliflower Cream for the flour and milk in this recipe!

Depending on the size of your gnocchi (and your personal preferences!) you may have a little more or less sauce than you need. To thin out a too-thick sauce or to stretch your sauce a little further, stir in a bit of extra milk until you've reached your desired consistency.

Please don't skip the salt! With so few ingredients, seasoning is VERY important in this recipe. Taste the sauce and season as you go for best results. If a sauce ever tastes flat or bland, add more salt a pinch at a time, then stir and taste until it pops. If you don't want to use salt, you can stir in some lemon juice, goat cheese, nutmeg, fresh herbs, or fish sauce for extra flavor.

Strict vegetarians should look for parmesan cheese made without rennet.