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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 simple and absolutely delicious! Served on the side of chicken parm and broccoli.
Yay!! So glad you enjoyed it, Evelyn! Thanks for your review!
Thank you for all your gnocchi recipes. Going to make the Alfredo one tonight and I am adding mushrooms, Italian sausage and spinach.
You are very welcome, Julie! 😀
This was SUPER easy (yes rich and indulgent) but if you’re going for an Alfredo sauce, then you’re kind of looking for that anyway! I made this for my daughter using a gluten free tortellini and it turned out great! She loved it! Thanks for sharing!
I’m thrilled to hear it! Thanks, Andrea!
Made it as a quick meatless Monday dinner and added broccoli. Super quick and delicious.
Fantastic!! Thank you!!
I made it as stated, excepted added in diced bacon when I did the butter, and peas when I added the gnocchi. Good robust side again simple roasted thighs and veggies. And, don’t skip the mustard; it adds a subtle layer of flavor.
Excellent!
This was very good! Ez Pz too 🙂 I used 7/8 c each homemade chicken broth and light cream. Omitted the mustard and added garlic & onion powder and paprika. I also added about 1 cup thawed red & green pepper strips for some color. I served it with baked haddock. I will make this again.
Glad you enjoyed it!
This was so quick and easy to make. It’s especially great on a cold day. Thank you! 🙂
You’re very welcome, Dragana!
Delicious! Easy to make with great flavors!
Thank you so much, Sue!!
This is the perfect quick Friday night meal! So yummy.
So glad you enjoyed it, Ashley! 😀
I have made this recipe about 15 times and I have doubled it a few times also. It is fantastic just as written! I honestly crave it about once a week. It is sooooo good!!!
Aww I love that!! Thanks so much for letting me know, Niki! 😀
This was really good! I added mushrooms before the garlic and tossed in some spinach at the end. I could find something like this at a restaurant. One thing though- this sauce is soooooo rich, you will feel like you ate 5 pounds, so maybe thin out the sauce with a little more chicken broth or just add less cream. Or just do a smaller portion. Would be delicious with shrimp or chicken
So glad you enjoyed it! Yup, it’s definitely very rich.
I used whole milk.insted of heavy cream, and also cut up rib steak that had been fried in garlic butter