Description
This recipe guides you through making homemade creamy gnocchi Alfredo, featuring pillowy soft gnocchi tossed in a rich, buttery Alfredo sauce infused with Parmesan cheese and a hint of nutmeg. It’s perfect for a cozy weeknight dinner or a comforting side dish for any occasion.
Ingredients
For the gnocchi
- 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
For the butter and cream (Alfredo) sauce
- 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
Instructions
- Bake the potatoes: Prick holes all over 1 lb Idaho or russet potatoes using a fork to prevent them from exploding in the oven. Bake at 400°F until soft, about 1 hour and 15 minutes. Let them cool completely.
- Prepare the potato flesh: Once cool, carefully peel the potatoes and place the flesh into a ricer. Rice the potatoes in batches over a medium bowl to achieve a smooth texture.
- Make the dough: Turn the riced potatoes out onto a lightly floured surface. Add 1 cup of flour, then make a well in the center and add a beaten egg along with 1 teaspoon kosher salt. Using your hands, gently mix and bring the dough together, adding flour as needed (up to 2 cups) to form a smooth, slightly sticky but manageable dough ball.
- Shape the gnocchi ropes: Cut off a small piece of dough and roll it into a long rope about 1 inch thick using your hands. Using a sharp paring knife, cut the rope into pieces about ¾ to 1 inch in length.
- Create gnocchi ridges: Lightly press each piece with two fingers and pull it towards you to turn it over on itself. Alternatively, use the back tines of a fork to roll each piece and create ridges, which help the sauce cling better. Place the gnocchi on a floured baking sheet in a single layer, lightly dusting with more flour to prevent sticking. Repeat with remaining dough.
- Prepare the Alfredo sauce: Heat a large skillet over low heat and add 1 cup light cream and 2 tablespoons unsalted butter. Bring the mixture to a low simmer and cook until it thickens, about 3-4 minutes, until it coats the back of a spoon. Turn off the heat.
- Add cheese and seasoning: Stir in ½ cup freshly grated Parmesan or Romano cheese, ¼ teaspoon nutmeg, and salt and black pepper to taste until the sauce is smooth and incorporated.
- Cook the gnocchi: Boil a large pot of salted water. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer the cooked gnocchi to the skillet with Alfredo sauce.
- Toss and loosen the sauce: Reserve ½ cup of pasta water before draining the gnocchi. Add gnocchi to the sauce and gently toss to coat. Add reserved pasta water a little at a time to loosen the sauce as needed. Taste and adjust seasoning.
- Serve: Serve the creamy gnocchi Alfredo immediately, topped with extra grated Parmesan cheese and fresh parsley if desired.
Notes
- Start with 1 cup of flour and add as needed up to 2 cups for a soft, light dough that’s neither too sticky nor too stiff.
- If not eating immediately, gnocchi can be left at room temperature for a couple of hours or refrigerated covered in a single layer on a sheet pan for the same day.
- For freezing, place gnocchi in a single layer on a sheet pan, freeze until solid, then transfer to an airtight container for up to 3 months.
- Alfredo sauce can be made ahead and gently reheated with a splash of cream if necessary.
- Store leftover sauce refrigerated for up to two days; reheat slowly with extra cream or milk to restore creaminess.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
