Gnocchi Alfredo

Name: Gnocchi Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Europe, Italian
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

Total Time Prep/Total Time: 25 min.

Yield 5 servings

Test Kitchen Approved

Gnocchi Alfredo is pure comfort food, a creamy, delectable pasta dish you can have on your table in less than 15 minutes. Serve it as a side, or as a main dish with protein tossed in.

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

Directions

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.

Nutrition 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.

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

Recipe Creator