Whip up a batch of homemade gnocchi (it's easy!) and give a generous toss in 10 minute alfredo sauce for a pan of comfort. An easy weeknight dinner or side dish for Sunday supper when you crave something cozy and quick!
Gnocchi Alfredo. A perfect marriage of two easy recipes that sound hard until you make them. Light butter and cream sauce brings out the best in homemade potato gnocchi resulting in one heavenly, creamy bite.
Or two. Or twelve.
Ingredient Rundown
Key ingredients for gnocchi with butter and cream sauce include:
- baked potatoes (you can also used leftover mashed potatoes but the gnocchi might be a little more dense in texture).
- all purpose flour
- eggs
- 18% light cream (here's all you need to know about light cream)
- Parmesan cheese
- butter
Guide to homemade gnocchi
Have a couple of potatoes on the edge of expiration in your pantry? Make gnocchi dough!
Whether you choose to spend a lazy Sunday making a whole bunch of gnocchi for dinner or follow my roadmaps below so you can enjoy homemade gnocchi on a weekday, this easy creamy gnocchi alfredo recipe is a winner as a meat-free main dish or side dish.
Your roadmap for making gnocchi ahead
Method #1
Earlier:
- Bake potatoes, add some flour and eggs
- Wrap the dough in plastic wrap and then store in a freezer bag.
The day you plan to serve:
- Defrost the gnocchi dough on the morning you plan to serve gnocchi Alfredo.
- Boil pasta water and roll and cut the gnocchi while water boils.
- Cook the gnocchi until the gnocchi floats and is tender.
Method #2
- Follow the steps in method #1 for making the gnocchi dough.
- Roll and cut the gnocchi dough and freeze in a single layer on a sheet pan for about an hour until firm. Transfer to a freezer safe bag and freeze until ready to use, up to 3 months.
- Cook the gnocchi directly from frozen according to the recipe.
TIP
For all the insider tips to make homemade gnocchi, check out the full post on homemade gnocchi dough.
-Josie + Nina
How to make gnocchi Alfredo
Make butter and cream sauce:
- Heat light cream and butter over low heat in a pan until thickened about 3-4 minutes.
- Add salt, pepper and a sprinkling of nutmeg.
- Off heat, add grated fresh Parmesan cheese.
- Add gnocchi to pan and toss until evenly coated. Serve hot.
Can I use frozen gnocchi?
If the idea of making gnocchi feels like a lot, feel free to buy some premade gnocchi from your favorite grocer or Italian specialty shop. DeLallo potato gnocchi or DeCecco gnocchi are two brands I use all the time and their gnocchi is a good substitute if you are at a large grocer.
Also be sure to check the freezer case for gnocchi where you might find gnocchi from Perfect Pasta (my favorite local brand). Of course, your local Italian grocer is a great source for potato gnocchi too.
Gnocchi Alfredo Side Dish Partners
Storage and Reheating
Make ahead. The sauce be made ahead the morning you expect to serve it and reheated gently over low heat with a little extra cream if needed. Toss with gnocci and pasta water according per the recipe
To store/reheat. Refrigerate the gnocchi in cream sauce in a glass container for up to two days. Reheat in a saucepan over low heat with a splash of extra cream or milk and stir until creamy and heated through.
Freeze. You can freeze gnocchi Alfredo in a freezer safe container or bag for up to 3 months. Defrost in the fridge overnight and heat gently in the microwave or on the stovetop in a saucepan until heated through. Add a little milk or cream as needed.
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📖 Recipe
Creamy Gnocchi Alfredo
Equipment
- stand mixer
Ingredients
For the gnocchi
- 1 lb Idaho or russet potatoes, about 2
- 1-2 cups "00" flour, or all purpose flour
- 1 egg
- 1 teaspoon kosher salt
For the butter and cream (Alfredo) sauce
- 1 cup light cream, sometimes labeled 18% cream
- 2 Tablespoons unsalted butter
- ¼ teaspoon nutmeg, or a couple of shakes or grates if using fresh.
- ½ cup freshly grated Parmesan or Romano cheese, plus a little extra for serving.
- salt and pepper to taste
Instructions
For the gnocchi
- Prick holes all over potatoes using a fork so the potatoes don't explode in the oven.1 lb Idaho or russet potatoes
- Bake the potatoes at 400˚ until soft about 1 hour and 15 minutes.
- Once cool, carefully peel the potatoes and place all the flesh in a ricer.
- Rice the potatoes in batches over a medium bowl.
- Turn out the potatoes on a lightly floured surface (you can use any kind of flour)
- Add in 1 cup of flour and make a well in which you'll add a beaten egg and salt.1-2 cups "00" flour, 1 egg, 1 teaspoon kosher salt
- Using your hands, bring the dough together and start working it a bit until it comes together. Keep rolling until you get a smooth ball Add additional flour as needed. You want it slightly sticky but not too soft.
- Cut off a small piece of dough and using your hands, roll it into a long rope (like a snake), about an 1" thick.
- Using a sharp paring knife, cut the whole rope into equal pieces about ¾- 1" in length.
- Without pressing too hard, place two fingers on top of one piece of gnocchi and pull it towards you until it turns over on itself. Repeat rolling and cutting the gnocchi.
- To make gnocchi ridges. You can use the tines of a fork to make the ridges in gnocchi. Press lightly using the back of a fork on the uncooked gnocchi pieces and roll it towards you making the ridges. You can also use a gnocchi board to make the ridges.
- Remove the cut and ridged gnocchi to a floured baking sheet in a single layer and lightly sprinkle with more flour.Repeat the cutting and rolling process with the remaining dough until you have used all the dough.
For the Alfredo
- Heat a large skillet over low heat and add cream and butter. Bring to a low simmer until it thickens about 3-4 minutes. It should coat the back of a spoon. Turn off the heat.1 cup light cream, 2 Tablespoons unsalted butter
- Add the cheese and nutmeg along with the salt and pepper. Stir to incorporate.¼ teaspoon nutmeg, ½ cup freshly grated Parmesan or Romano cheese, salt and pepper to taste
- Reserve ½ cup of pasta water and set aside. Drain the cooked pasta.
- Using tongs, add the gnocchi to the sauce skillet and toss to coat with the sauce.
- Add the pasta water as needed a little at a time to keep the sauce loose. Taste for seasoning.
- Serve immediately and top with extra parmesan or fresh parsley.
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