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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!

close-up of creamy alfredo gnocchi with a spoon in a bowl

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:

bowl of creamy alfredo gnocchi with grated parmesan on top

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).

close-up of bowl of gnocchi with parmesan garlic sauce

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.

This one pan creamy Alfredo gnocchi recipe makes an awesome side dish or vegetarian main meal. It's easy to make, quick, and that parmesan garlic sauce is addictive!
5 from 16 votes

15 Minute Creamy Alfredo Gnocchi

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!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4


  • 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


  • 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. 


  • 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). 

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Hi! I’m Natasha.

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  1. 5 stars
    This was very good! Ez Pz too 🙂 I used 7/8 c each homemade chicken broth and light cream. Omitted the mustard and added garlic & onion powder and paprika. I also added about 1 cup thawed red & green pepper strips for some color. I served it with baked haddock. I will make this again.

  2. 5 stars
    I have made this recipe about 15 times and I have doubled it a few times also. It is fantastic just as written! I honestly crave it about once a week. It is sooooo good!!!

  3. 5 stars
    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

    1. 5 stars
      I used whole milk.insted of heavy cream, and also cut up rib steak that had been fried in garlic butter