1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. This tells you they’re perfectly tender. Using a slotted spoon, transfer the gnocchi to a plate and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced shallot and cook for about 2-3 minutes until soft and fragrant, stirring gently to avoid browning.
3. Add the garlic and sauté for another 30 seconds, being careful not to let it burn—this step always reminds me of Mama Lou’s warning to “watch the garlic closely, or it’ll turn bitter.”
4. Pour in the white wine (if using) and let it simmer for 2-3 minutes until it reduces slightly and the alcohol cooks off. This gives the sauce a subtle complexity.
5. Lower the heat and stir in the heavy cream. Let it simmer gently for 4-5 minutes until it thickens enough to coat the back of a spoon.
6. Stir in the grated Parmesan cheese and nutmeg. Season with salt and freshly ground black pepper to taste. The nutmeg is a secret little touch that Mama Lou swore by—it brings warmth and depth.
7. Add the cooked gnocchi to the sauce and toss gently to coat each dumpling evenly. Cook together for another 2 minutes to allow the flavors to meld.
8. Remove from heat and garnish with fresh thyme or parsley and a sprinkle of extra Parmesan before serving.

One memory that always warms my heart is the way Ouma and I would sneak bites during this final step, giggling as the sauce dripped down our fingers. It’s a recipe that invites connection, sharing, and a little indulgence.