- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Gnocchi Alfredo
"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."
"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!"
"This Alfredo sauce recipe I have tried and my family loves it. Try this for the Alfredo sauce. It does make a lot so add the sauce to your liking!Ingredients:1 stick of butter1 clove of minced garlic1 pint of heavy cream1 cup of fresh Parmesan cheese2 tbsp cream cheese1/4 tsp salt1/2 tsp white pepperDirectionsIn a sauce pan over medium heat ? melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.Add in Parmesan Cheese and mix until the cheese melts.Sprinkle in salt and pepper to taste (you don?t need to use all of this, do to your liking).At this point add as much sauce to the gnocchi and mushrooms as you like; sprinkle with parsley and serve."
"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!"
"Very simple and delicious, once I found Gnocchi in our local super market."
"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."
"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!!"
"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)."
"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."
"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..."