This post may contain affiliate links. Please read our disclosure policy.
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).
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This is amazing! I’m very impressed! Simple recipe, quick and really, really good! Will definitely be making this again.
Aww thank you!
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!
You’re very welcome!!
This was a hit with my family! And even better, so easy and quick!
I am so glad to hear that! Thank you!
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.
So glad you both liked it! I like your casserole idea! 🙂 Sounds cozy!
Very good, added more garlic and cream. Delicious!
Wonderful! So pleased you enjoyed it. 🙂
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!
Awesome, so glad you liked it! 🙂
Are there any alterations needed if using homemade uncooked gnocchi?
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: https://www.saltandlavender.com/alfredo-sauce/
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!
Your additions sound delicious!! So pleased everyone liked it. 🙂
Delicious! Will definitely make it again. Having four hungry men in my family, I tripled the recipe & added lots of freshly chopped spinach.
That’s great!! I’m so happy everyone enjoyed it. Love the adding fresh spinach idea!
This recipe is my go to, i make this at least twice a month, but most times more! Thank you!
That’s great to hear. So happy you like the recipe, Dali! 🙂
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! 🙂
Great!! Thanks for leaving a comment. 🙂