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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. This is amazing! I’m very impressed! Simple recipe, quick and really, really good! Will definitely be making this again.

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 5 stars
    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!

      1. Hi! So, I am a bit concerned that homemade gnocchi could fall apart since it’s much more delicate. I’d hate for you to waste it if it doesn’t turn out with this one pan method. Your best bet is to make the Alfredo sauce separately. You could try my Alfredo sauce if you want to go that route:

  5. 5 stars
    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!

  6. 5 stars
    Delicious! Will definitely make it again. Having four hungry men in my family, I tripled the recipe & added lots of freshly chopped spinach.

  7. 5 stars
    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! 🙂