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. Fresh gnocchi will work as well – just make sure you cook it until it’s done as timing can vary.
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. 😛
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 since people seem to love them and they’re just so delicious:
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
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!
- 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).
You may also like my 15 minute creamy garlic pasta recipe.