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Gnocchi Alfredo

 Gnocchi Alfredo
This gnocchi is one of my go-tos for company and potlucks. It’s pure comfort food, especially in the wintertime. —Jessica Silva, East Berlin, Connecticut
5 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
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,

2 of 2

Gnocchi Alfredo (continued)

Nutritional Facts: 81 g carbohydrate, 5 g fiber, 19 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.