This creamy Alfredo gnocchi is a decadent and delicious main course or side dish. The best part? It's made in one pan and ready in under 15 minutes!
If you love Fettuccine Alfredo, then I'm thinking you will also like gnocchi with Alfredo sauce.
This recipe really couldn't be easier. I use the pre-made shelf-stable uncooked gnocchi to save a whole bunch of time and effort.
I used 3 normal-sized cloves of garlic in this recipe, but if you're a big garlic fan, you could add more. I would have added more since I love garlic more than most things, but I wanted to keep the recipe reasonable for most people. 😛
Love Alfredo sauce? You may also like:
- Quick & Easy Alfredo Sauce
- Chicken Fettuccine Alfredo
- Lemon Parmesan Chicken Alfredo Recipe
- 15 Minute Creamy Garlic Pasta Recipe
How to make Alfredo sauce for gnocchi
Alfredo sauce is simply a mix of butter, cream, and parmesan cheese. For this recipe, I sauté a bit of garlic in the butter, then add broth (or wine), Italian seasoning, and a bit of Dijon mustard for extra flavor, followed by the cream and gnocchi.
The starch released by the potatoes in the gnocchi helps to thicken the sauce. You then stir in the parmesan cheese and season with salt & pepper and parsley as needed.
If you like this kinda recipe, I have a whole bunch of other one pan gnocchi recipes including my Creamy Mushroom and Spinach Gnocchi and this Gnocchi with Tomato Sauce.
What to serve with creamy Alfredo gnocchi
If you're eating this as a side dish, it would go well with steak, chicken, or seafood (I'm thinking salmon would be extra delicious with it).
I hope you will give this gnocchi with Alfredo sauce recipe a try!
Let me know in the comments below if you have any questions/comments.
15 Minute Creamy Alfredo Gnocchi
Ingredients
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 cup vegetable or chicken broth (or dry white wine)
- 1/2 teaspoon Dijon mustard
- 1 dash Italian seasoning
- 1 pound uncooked potato gnocchi
- 1 cup heavy/whipping cream
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Add the butter to a skillet over medium-high heat. Once melted, add the garlic and sauté for 30 seconds.
- Stir in the broth, Dijon mustard, and Italian seasoning. Make sure it's well-combined.
- Add the gnocchi and cream to the pan. Reduce the heat to medium and cover the pan. Cook for 5 minutes.
- Remove the lid and stir the parmesan cheese in. Let it cook, uncovered, for another few minutes until the sauce further thickens and the gnocchi is cooked through.
- Season with salt & pepper as needed and garnish with parsley.
Notes
- I used the shelf-stable uncooked gnocchi that you can find in the pasta aisle in grocery stores. No need to cook it ahead of time - it'll cook right in the sauce and the starch from the potatoes will help to thicken the sauce.
- I suggest eating it right away - the sauce can separate when re-heating.
- Serves 4-6 (depending on if it's a main course or side dish).
Soph says
This was really good! I added mushrooms before the garlic and tossed in some spinach at the end. I could find something like this at a restaurant. One thing though- this sauce is soooooo rich, you will feel like you ate 5 pounds, so maybe thin out the sauce with a little more chicken broth or just add less cream. Or just do a smaller portion. Would be delicious with shrimp or chicken
Natasha says
So glad you enjoyed it! Yup, it's definitely very rich.
Aja says
This is amazing! I’m very impressed! Simple recipe, quick and really, really good! Will definitely be making this again.
Natasha says
Aww thank you!
Melissa says
Mmmmm. I steamed broccoli and added that in last minute. Sooooo good. Only thing I changed was a 1/2 cup cream, 1/2 cup almond milk, and chicken broth instead of the wine. Fantastic! Can’t wait to eat leftovers. Thanks!
Natasha says
You're very welcome!!
Hanlie says
This was a hit with my family! And even better, so easy and quick!
Natasha says
I am so glad to hear that! Thank you!
Stephanie says
SOOOO easy, quick, and VERY yummy!!! My son literally licked the bowl. Next time I think I'll turn it into a bit of a casserole (I'm from MN - so - it's kind of our thing) by adding bits of shaved ham and peas.
Natasha says
So glad you both liked it! I like your casserole idea! 🙂 Sounds cozy!
Dawn says
Very good, added more garlic and cream. Delicious!
Natasha says
Wonderful! So pleased you enjoyed it. 🙂
Audrey says
This was so quick and tasty! I added some chopped onion to my butter to saute then followed the recipe from there. Will definitely be making this again!
Natasha says
Awesome, so glad you liked it! 🙂
Bridget says
Hi Natasha,
I used your recipe again tonight, with some variations. I added a punnet of sliced mushrooms to the butter and garlic, then proceeded with the recipe until the end, when I added shredded chicken breast & freshly chopped spinach. The boys loved it, even the sons who don't like mushrooms!
Natasha says
Your additions sound delicious!! So pleased everyone liked it. 🙂
Bridget says
Delicious! Will definitely make it again. Having four hungry men in my family, I tripled the recipe & added lots of freshly chopped spinach.
Natasha says
That's great!! I'm so happy everyone enjoyed it. Love the adding fresh spinach idea!
Dali says
This recipe is my go to, i make this at least twice a month, but most times more! Thank you!
Natasha says
That's great to hear. So happy you like the recipe, Dali! 🙂
Maddie says
Tried out this recipe tonight! It was very quick and delicious. I didn't have any Dijon mustard on hand so I went with a few dashes of ground mustard powder and a smidgen of ricotta along with the parmesan. Definitely a rich dish, but oh so worth it! 🙂
Natasha says
Great!! Thanks for leaving a comment. 🙂