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Creamy Alfredo Gnocchi

Rich, velvety alfredo sauce coats tender potato gnocchi in this quick comfort food dish perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potato gnocchi (fresh or frozen)
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 2 tablespoons cream cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to boil. Add gnocchi and cook according to package directions, usually 2-3 minutes for fresh or 3-4 for frozen. They're done when they float to the surface. Reserve ½ cup pasta water before draining.
  2. In the same pot, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  3. Pour in heavy cream and bring to a gentle simmer. Add cream cheese and whisk until completely melted and smooth. Let it bubble softly for 2-3 minutes to thicken slightly.
  4. Remove from heat and gradually whisk in Parmesan cheese, allowing each addition to melt before adding more. Season with salt and pepper, tasting as you go.
  5. Add the cooked gnocchi back to the pot and gently fold everything together. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until you reach creamy perfection. Garnish with fresh parsley and serve immediately while hot.

Notes

Start boiling water while gathering ingredients. Reserve pasta water for sauce consistency. Don't overcook gnocchi as they become mushy. Always remove from heat before adding cheese to prevent clumping. Refrigerate leftovers up to 3 days, reheat gently with splash of cream. Freezing not recommended as cream sauce separates.