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This creamy Alfredo gnocchi recipe is decadent and delicious, and it does double duty as a main course or side dish. The best part? It’s made in one pan and ready in 15 minutes!
You may also like Easy Shrimp Alfredo my or Cajun Alfredo Sauce next.
Why you’ll love it
This Alfredo gnocchi recipe really couldn’t be easier. It combines the convenience of shelf-stable gnocchi with homemade Alfredo sauce, which is essentially a mix of butter, cream, and parmesan cheese. It’s a quick meal that will save you a bunch of time and effort!
There’s no need to cook the gnocchi separately, so we’ve got fewer dishes. You can eat this dish on its own anytime for a cozy meal or as a gourmet (yet simple) side. If you love Fettuccine Alfredo, then I’m thinking you will also like this gnocchi with Alfredo sauce!
What you’ll need
- Butter – for sautéing
- Garlic – add even more if you’re a garlic lover
- Vegetable/chicken broth – for more savory depth. Or use a dry white wine (pinot gris, sauv blanc, etc.) for a fancy touch!
- Dijon mustard – my go-to subtle flavor enhancer
- Italian seasoning – no spice rack is complete without a jar of this versatile herb blend
- Gnocchi – use the shelf-stable kind in the dry pasta aisle
- Heavy cream – for that creamy, silky texture
- Parmesan – always grate your own for best meltability and flavor
- Parsley – a bit of fresh contrast
Helpful tips
- The starch released by the gnocchi naturally helps to thicken the sauce.
- Homemade gnocchi is generally too delicate for the one pan method, so I don’t recommend using it here.
How to make creamy Alfredo gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet, melt the butter and sauté the garlic until fragrant. Stir in the broth, Dijon, and Italian seasoning until nicely combined. Add the gnocchi and heavy cream, cover, and simmer.
Remove the lid, and stir in the parmesan. Cook (uncovered) for another few minutes until the gnocchi are tender and the sauce has thickened up. Taste, and season with salt & pepper as needed. Top with the fresh parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Grate perfectly fluffy parmesan with a Microplane zester.
- Chop the parsley quickly with a sharp chef’s knife on a quality cutting board.
- Here’s my trusty garlic press, and you will love this butter dish.
Substitutions and variations
- Please don’t sub the cream for something lower fat! It could curdle and may not yield the texture/flavor results you desire.
- You could absolutely stir in some spinach near the end until wilted to get some greens in.
What to serve with Alfredo gnocchi
- Complete the meal with a bright side salad. It doesn’t get much more simple than this Easy Cucumber Tomato Avocado Salad, or try a classic like my Waldorf Salad.
- If you’re eating this as a side dish, it would go well with my Ribeye Steak or Garlic Butter Steak Bites, reader fave Easy Baked Pork Tenderloin, and chicken like my Easy Air Fryer Chicken Breast or Chicken Milanese.
- Or try seafood. I’m thinking my Garlic Butter Salmon would be extra delicious with it!
Leftovers and storage
- In my opinion this one is best fresh, but you can store it for 3-4 days in the fridge.
- I advise heating it slowly over a low heat because it could potentially separate. Add in a splash of cream if needed.
- This one won’t freeze well.
If you made this gnocchi Alfredo, let me know in the comments below! You can also tag me on Instagram if you made this or any S&L recipe.
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 chopped fresh parsley
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.
- Serves 4-6 (depending on if it’s a main course or side dish).
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This recipe was originally published on May 23, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
So easy to make and absolutely delicious! The Dijon mustard makes the sauce so flavorful combined with the Parmesan cheese.
Thank you, Marcy!!
Made this recipe for dinner and it tasted amazing my whole family liked it aswell
Excellent!
Soooooooo yummy I could taste everything
Thanks, Jess!
Creamy and delicious!
Thanks, Dorri!
As always… Very easy but a very yummy recipe😋 I love that your recipes include spices and ingredients you have at home most of the time.
Can’t wait to try your next recipe ☺️
Thank you so much, Nicole! 😀 I definitely try to include common ingredients as much as possible!
Delicious!! The only thing I change was the heavy cream as I didn’t have any. I used dairy free half and half ( ripple brand). I was a little bit afraid that it wouldn’t thicken up but I shouldn’t have worried. It turned out perfect. I ate it with the side of grilled asparagus. 🤌
Thank you, Alma!