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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!
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).
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So simple and absolutely delicious! Served on the side of chicken parm and broccoli.
Yay!! So glad you enjoyed it, Evelyn! Thanks for your review!
Thank you for all your gnocchi recipes. Going to make the Alfredo one tonight and I am adding mushrooms, Italian sausage and spinach.
You are very welcome, Julie! 😀
This was SUPER easy (yes rich and indulgent) but if you’re going for an Alfredo sauce, then you’re kind of looking for that anyway! I made this for my daughter using a gluten free tortellini and it turned out great! She loved it! Thanks for sharing!
I’m thrilled to hear it! Thanks, Andrea!
Made it as a quick meatless Monday dinner and added broccoli. Super quick and delicious.
Fantastic!! Thank you!!
I made it as stated, excepted added in diced bacon when I did the butter, and peas when I added the gnocchi. Good robust side again simple roasted thighs and veggies. And, don’t skip the mustard; it adds a subtle layer of flavor.
Excellent!
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.
Glad you enjoyed it!
This was so quick and easy to make. It’s especially great on a cold day. Thank you! 🙂
You’re very welcome, Dragana!
Delicious! Easy to make with great flavors!
Thank you so much, Sue!!
This is the perfect quick Friday night meal! So yummy.
So glad you enjoyed it, Ashley! 😀
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!!!
Aww I love that!! Thanks so much for letting me know, Niki! 😀
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
So glad you enjoyed it! Yup, it’s definitely very rich.
I used whole milk.insted of heavy cream, and also cut up rib steak that had been fried in garlic butter