Name: Creamy Gnocchi Alfredo Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 lb Idaho or russet potatoes (about 2 medium potatoes); 1-2 cups “00” flour or all-purpose flour; 1 large egg; 1 teaspoon kosher salt; 1 cup light cream (typically 18% fat cream); 2 Tablespoons unsalted butter; ¼ teaspoon ground nutmeg (or a couple of shakes if using fresh); ½ cup freshly grated Parmesan or Romano cheese, plus a little extra for serving; Salt and black pepper to taste

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If you are craving a dish that is pure comfort wrapped in silky smoothness, this Creamy Gnocchi Alfredo Recipe is all you need. Imagine pillowy homemade gnocchi lovingly coated in a rich, buttery Alfredo sauce that comes together in just about ten minutes. This recipe strikes the perfect balance between decadent and approachable, making it ideal for a cozy weeknight dinner or a charming side dish for Sunday supper. Each bite is a little cloud of bliss, with delicate ridges on the gnocchi that hold onto the luscious sauce just right. Get ready to fall in love with this heavenly Italian classic with an easy homemade twist!

Ingredients You’ll Need

A soft round dough ball dusted with white flour sits in the center of a brown surface sprinkled lightly with flour. Around it are small white dishes holding ground black pepper and a finely ground reddish-brown spice, a small white container with a bit of white liquid, and a wooden bowl with a thick pale yellow stick of butter and a wooden butter knife resting on top. A copper spoon holding coarse white salt lies near the dough. The whole scene is set on a white marbled surface that contrasts the ingredients, photo taken with an iphone --ar 4:5 --v 7

For a dish as delightfully creamy and comforting as this, the ingredients are surprisingly simple but crucial. Each one plays a key role in building the depth of flavor, texture, and that irresistible, velvety feel we all crave from a top-notch Alfredo gnocchi.

Idaho or russet potatoes (1 lb): These starchy potatoes create the perfect tender base for gnocchi that melts in your mouth.
All-purpose flour, about 1 to 2 cups: Essential for binding the dough; start with less and add until the dough feels just right.
One egg: Acts as a gentle binder to bring the dough together without weighing it down.
Kosher salt, 1 teaspoon: Enhances the natural flavors of the potatoes and balances the richness.
Light cream (1 cup): Sometimes labeled 18% cream; this is the luscious base of your Alfredo sauce.
Unsalted butter, 2 tablespoons: Adds richness and a silky mouthfeel to the sauce.
Freshly grated nutmeg, ¼ teaspoon: Just a hint of warm spice to add depth without overpowering.
Freshly grated Parmesan or Romano cheese, ½ cup plus extra for serving: This is where the sauce gets its signature tangy, savory punch.
Salt and pepper, to taste: Finishing touches that bring all the flavors into perfect harmony.

How to Make Creamy Gnocchi Alfredo Recipe

Step 1: Baking and Preparing the Potatoes

Start by pricking your potatoes all over with a fork to prevent them from bursting in the oven. Bake them at 400˚F until they are soft and tender, about an hour and fifteen minutes. Once cool enough to handle, peel the potatoes carefully and pass the flesh through a ricer. This ensures your gnocchi will be light and fluffy, not dense.

Step 2: Making the Gnocchi Dough

Turn your riced potatoes out onto a lightly floured surface and begin mixing in one cup of flour with a well in the center for your beaten egg and salt. Using your hands, gently bring the mixture together, adding more flour a little at a time until the dough is just sticky but manageable. Keep working and rolling the dough into a smooth ball—the texture here makes all the difference for pillowy gnocchi.

Step 3: Shaping the Gnocchi

Cut a small chunk of dough and roll it into a rope roughly an inch thick. Slice the rope into pieces about three-quarters to one inch long. To create those classic ridges that catch sauce so beautifully, gently press each piece with your fingers or roll it over the back of a fork. Arrange the cut and ridged gnocchi on a floured baking sheet in a single layer, lightly dusted with flour to prevent sticking.

Step 4: Preparing the Alfredo Sauce

Heat a skillet over low heat and melt your butter into the light cream. Let the mixture simmer gently for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in your cheese, nutmeg, and seasoning. The cheese melts into a silky sauce that’s rich without being heavy.

Step 5: Cooking Gnocchi and Tossing in Sauce

Boil a pot of salted water and cook your gnocchi in batches until they float to the surface, indicating tender perfection. Reserve half a cup of pasta water before draining, then immediately toss the steaming gnocchi in the Alfredo sauce. Add the reserved water a little at a time to loosen the sauce if needed, tossing until everything is luxuriously coated and seasoned to taste.

How to Serve Creamy Gnocchi Alfredo Recipe

The image shows a close-up of many light yellow gnocchi pieces sitting in a creamy white sauce with small dark specks, inside a silver pan. The creamy sauce is thick and smooth, covering the lower half of the gnocchi while the upper halves are dry and textured with ridges. A wooden spatula is partly visible on the right side, stirring or lifting some sauce, with some sauce sticking to its surface. The pan sits on a surface that looks brown but should be imagined as a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra freshly grated Parmesan over the top for an instantly classy finish. A handful of chopped fresh parsley or a few twists of black pepper add lovely color contrast and a hint of freshness that cuts through the creamy richness beautifully.

Side Dishes

This dish pairs wonderfully with light, vibrant sides that balance the richness. Consider a crisp mixed green salad with a tangy vinaigrette, or simple roasted vegetables like asparagus or Brussels sprouts tossed in olive oil and lemon zest. Garlic bread is always a crowd pleaser if you’re craving something indulgent.

Creative Ways to Present

For a special occasion, try plating each portion in a shallow bowl with a drizzle of extra Alfredo sauce artfully swirled on top and perhaps a cherry tomato or two for pops of color. You can also scatter toasted pine nuts or crushed red pepper flakes for added texture and a touch of elegance.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Creamy Gnocchi Alfredo Recipe, store it in an airtight container in the refrigerator for up to two days. The sauce will thicken as it chills, but don’t worry—you can always bring it back to silky perfection with gentle reheating.

Freezing

You can freeze the uncooked gnocchi on a floured baking sheet laid out in a single layer. Once frozen solid, transfer them to a freezer-safe bag or container and keep for up to three months. Just boil them straight from frozen when ready to enjoy. Alfredo sauce freezes less well, so it’s best to make the sauce fresh after thawing gnocchi.

Reheating

Reheat your leftover Alfredo gnocchi gently over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened or separated. Stir continuously until heated through and creamy again, ensuring no graininess. Avoid microwaving as much as possible to keep the sauce silky smooth.

FAQs

Can I use store-bought gnocchi for this recipe?

Absolutely! While homemade gnocchi elevate this dish, store-bought gnocchi work wonderfully too and save time, especially on busy nights. Just cook them according to package instructions and toss with your freshly made Alfredo sauce.

What’s the best cheese to use in Alfredo sauce?

Freshly grated Parmesan or Romano cheese are classic choices that melt beautifully and give a rich, nutty flavor. Avoid pre-grated cheese when possible because it often contains anti-caking agents that affect the sauce’s creaminess.

How do I know when my gnocchi dough is ready?

Your dough should feel soft and slightly sticky but not so much that it clings excessively to your hands or the work surface. Knead gently, adding just enough flour so it holds together without becoming tough.

Can I make the sauce ahead of time?

Yes! You can prepare the Alfredo sauce a few hours ahead and gently reheat it on low with a splash of cream or milk. This makes weeknight cooking a breeze when you’re ready to toss in the freshly cooked gnocchi.

What is the best way to serve this dish for guests?

Serve it in warm shallow bowls garnished with extra Parmesan and parsley for a cozy yet elegant presentation. Pair it with a crisp salad and your favorite white wine to impress without stress.

Final Thoughts

There’s a special kind of magic in every bite of this Creamy Gnocchi Alfredo Recipe—a recipe that transforms humble ingredients into something truly spectacular. Whether you’re cooking dinner for yourself or hosting friends, this dish promises to deliver comfort, satisfaction, and plenty of compliments. Don’t hesitate to try your hand at homemade gnocchi and bask in the creamy, cheesy glory that only this recipe can provide. You’ll want to make it again and again!