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This recipe's leftovers can be baked in a baking dish with a sprinkling of parmesan cheese on top. Add some leftover meat for a complete meal.—Jessica Silva, East Berlin, Connecticut
This recipe is:
Quick
Nutritional Facts 1 cup gnocchi with 1/3 cup sauce equals 529 calories, 14 g fat (8 g saturated fat), 46 mg cholesterol, 996 mg sodium, 81 g carbohydrate, 5 g fiber, 19 g protein.
Originally published as Gnocchi Alfredo in Taste of Home August/September 2009, p35
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Nov. 26, 2011 by 649TRoberts
Very simple and delicious, once I found Gnocchi in our local super market.
Reviewed on Sep. 21, 2011 by strebort
I could not find frozen Gnocchi anywhere. I ended up substituting ravoli. The sauce was great and as soon as I can find Gnocchi, I'd love to try this again.
Reviewed on Sep. 19, 2011 by pattysue22
I followed others suggestions and sauteed onion, garlic and some fresh chopped spinach along with the mushrooms. We all loved it!! This is a keeper!!
Reviewed on Sep. 17, 2011 by waffs
Please stop rating recipes if you have not tried them!!!!!!!!!
Reviewed on Sep. 17, 2011 by patricia diane
I haven't tried it and I won't as soon as I saw mushrooms (highly Allergic). I can tell you from reading it that it is bland. I never salt my pasta water because of blood pressure issues, however my pasta is delicious. Try a better pasta. I agree I have never seen or eaten an Italian recipe with cheddar. My Sicilian grandmother never used it. Alfredo sauce by it's nature is a little bland the real taste is in the parmesan and cream (that's the recipe's original cream not milk).
Reviewed on Sep. 17, 2011 by broetchen
Okay. It seems the reviews are equal in 'haven't tried it' and 'have but tasteless'.I haven't tried. My daughter found dried gnocci. I too think the sauce leans to be bland. Solution: the best fresh parmesan you can afford, not the sweepings in a can. Fresh minced garlic sauteed with the butter and half @ half for the milk. Definitely salted boiling water for gnocci pasta. I will try this recipe as I love alfredo anything.
Okay. It seems the reviews are equal in 'haven't tried it' and 'have but tasteless'.
I haven't tried. My daughter found dried gnocci. I too think the sauce leans to be bland. Solution: the best fresh parmesan you can afford, not the sweepings in a can. Fresh minced garlic sauteed with the butter and half @ half for the milk. Definitely salted boiling water for gnocci pasta. I will try this recipe as I love alfredo anything.
Reviewed on Sep. 16, 2011 by reebiejo
Yes, pasta needs salted water when cooking -ok. A little zing can also be added through the addition of some fresh minced garlic, bits of onion/sweet pepper, dried red pepper flakes, some additional Romano (as someone mentioned) , Asiago or other sharp Italian aged cheeses. But, until/unless MArio Batali and/or Lidia Bastianich tells you to - never use cheddar cheese in an Italian kitchen! I shudder at the consequences...
Reviewed on Sep. 16, 2011 by job211
Although I haven't make this, but plan to. As I luv to cook, I would absolutly add other flavors,I would start by adding a chicken or mushroom broth to the water and Garlic in the sauce is a definate. Then I think we have a winner here. Ill let you know when I try it !Enjoy everyone
Although I haven't make this, but plan to. As I luv to cook, I would absolutly add other flavors,I would start by adding a chicken or mushroom broth to the water and Garlic in the sauce is a definate. Then I think we have a winner here. Ill let you know when I try it !
Enjoy everyone
Reviewed on Sep. 16, 2011 by orange farmer
as already mentioned this is very bland so I would make it again but with modifications. Onion and Garlic perhaps some romano cheese (because of its stronger flavor) but my concern is that in the instructions for this recipe it indicates you should "bring to a boil for 1-2 min" this will cause a rioux to curdle. You will need to use either canned milk or cream to avoid this.
Reviewed on Sep. 16, 2011 by btaylor123
I love gnocchi and thought this recipe was a good start, but as others have mentioned, the sauce needs more flavor; next time I'll add garlic, more cheese, and oregano. Couldn't find frozen gnocchi, but there are very good packaged ones in the grocery's pasta aisle.
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