1- Getting this roasted garlic Parmesan gnocchi just right starts with a few simple steps that anyone can follow. Begin by preheating your oven to 400°F (200°C) to roast the garlic, which takes about 30-40 minutes for that sweet, fragrant result. While it roasts, you can prepare the rest, making the process smooth and efficient.

2- First, cut the tops off the 2 bulbs of garlic to expose the cloves, then drizzle each with 1 tablespoon of olive oil. Wrap them tightly in foil and roast until soft and fragrant. Meanwhile, bring salted water to a boil for the gnocchi. In a pan over medium-low heat, melt the 2 tablespoons of butter and sauté the 1 finely minced shallot for 3-5 minutes until soft but not browned.

3- Stir in the 2 tablespoons of flour and cook for 3 minutes while stirring continuously. Slowly add the 1 cup (240 ml) of chicken or vegetable broth, mixing thoroughly to form the sauce base. Drop the 1 pound (450 grams) of potato gnocchi into the boiling water and cook until they float, about 2-3 minutes, then reserve 1/4 cup (60 ml) of the cooking water.

4- Add the roasted garlic cloves, squeezed or extracted, to the sauce along with the 1/4 teaspoon of freshly cracked black pepper and cook for 3-5 minutes until the broth thickens. Stir in the 1/4 cup (60 ml) of heavy cream and 1 cup (100 grams) of freshly grated Parmesan cheese, cooking for another minute. Finally, add the cooked gnocchi to the sauce and toss to coat evenly. If the sauce is too thick, gradually add the reserved gnocchi water to reach the desired consistency, then serve immediately.