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Gnocchi Alfredo Recipe
Gnocchi Alfredo Recipe photo by Taste of Home
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Gnocchi Alfredo Recipe

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3.5 14 19
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This gnocchi is one of my go-to's for company and potlucks. It’s pure comfort food, especially in the wintertime. —Jessica Silva, East Berlin, Connecticut
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

  • 2 pounds potato gnocchi
  • 3 tablespoons butter, divided
  • 1 tablespoon plus 1-1/2 teaspoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • Dash ground nutmeg
  • 1/2 pound sliced baby portobello mushrooms
  • Minced fresh parsley, optional

Nutritional Facts

1 cup gnocchi mixture with 1/3 cup sauce: 529 calories, 14g fat (8g saturated fat), 46mg cholesterol, 996mg sodium, 81g carbohydrate (15g sugars, 5g fiber), 19g protein.

Directions

  1. Cook gnocchi according to package directions; drain. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and nutmeg until blended. Keep warm.
  2. In a large heavy skillet, melt remaining butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately add mushrooms and gnocchi; cook and stir 4-5 minutes or until mushrooms are tender and gnocchi are lightly browned. Serve with sauce. If desired, sprinkle with parsley. Yield: 5 servings.
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.
Originally published as Gnocchi Alfredo in Taste of Home August/September 2009, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Gnocchi Alfredo

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (8)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
DianeC23 User ID: 141506 219549
Reviewed Feb. 2, 2015

"Good and easy to make, though next time I would add some sauteed garlic with the mushrooms. It's a basic white sauce recipe, so it's fairly easy to make."

MY REVIEW
llheath User ID: 6590379 186446
Reviewed Jul. 3, 2014 Edited Jan. 25, 2017

"This was a tasty easy recipe. The Alfredo sauce was full flavored and smooth. To keep the fat down, I used fat free half n half, and a butter replacement. I also added a sauteed onion and some garlic to mushrooms. I placed in a casserole dish topped with chives and nutmeg. Baked at 350 degrees for 45 minutes until bubbly. Very good!"

MY REVIEW
aimesnyc User ID: 5663764 185827
Reviewed Mar. 15, 2012

"It was good, but not great. The sauce tasted like gravy with cheese in it. Maybe the next time I make it I'll add my own twist. However, now I know how to make a basic gravy!"

MY REVIEW
649TRoberts User ID: 6344323 101447
Reviewed Nov. 26, 2011

"Very simple and delicious, once I found Gnocchi in our local super market."

MY REVIEW
strebort User ID: 4836887 116016
Reviewed Sep. 21, 2011 Edited Jan. 25, 2017

"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."

MY REVIEW
[email protected] User ID: 5774466 126734
Reviewed Sep. 19, 2011

"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!!"

MY REVIEW
reebiejo User ID: 1888507 102460
Reviewed Sep. 16, 2011

"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..."

MY REVIEW
job211 User ID: 3725996 107140
Reviewed Sep. 16, 2011

"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"

MY REVIEW
orange farmer User ID: 2570501 116008
Reviewed Sep. 16, 2011

"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."

MY REVIEW
Nan Willett User ID: 821647 211139
Reviewed Sep. 16, 2011

"where were you when I needed you?

first yrs of marriage in Bay Area of Calif., joined a 'gourmet club', assignment: 'gnocchi'....had no clue what that was...'they told me' but certainly NOT that I could find it frozen.......tried to make those babies from scratch....were not pretty, nor particularly tasty...cannot wait to find the frozen and try the recipe...."

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