Creamy Gnocchi Alfredo
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!
Servings 4
Equipment
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.
Notes
GNOCCHI NOTES
Start with 1 cup of flour and add as much as needed up to 2 cups to make a soft light dough that isn't too sticky or stiff.
Make ahead for eating the same day. Not eating the gnocchi right away? You can leave it at room temperature for a couple of hours. Otherwise, refrigerate on the sheet pan in a single layer covered with plastic wrap for cooking the same day.
Freezer options. Cover gnocchi on a sheet pan in a single layer and place in the freezer. Once frozen, remove to a freezer safe bag or airtight container for up to 3 months.
SAUCE NOTES
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 pasta and pasta water according to step 5 above.
To store/reheat. Refrigerate 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.
