Name: 15-Minute Creamy Alfredo Gnocchi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 tsp cinnamon; 0.5 tsp nutmeg; 0.25 tsp cloves (optional); 0.5 cup unsalted butter (softened); 0.75 cup brown sugar (packed); 1 egg (large); 1 tsp vanilla extract; 0.75 cup apple cider; 0.5 cup unsalted butter (softened); 1.5 cups powdered sugar; 1 tsp vanilla extract; 2-3 tbsp cream or milk

If you’ve been craving a dinner that is rich, comforting, creamy, and ridiculously fast to make, then 15-Minute Creamy Alfredo Gnocchi is about to become your new weeknight hero. This dish brings together pillowy soft gnocchi and a velvety homemade Alfredo sauce made with Parmesan, cream, butter, and garlic — all cooked in a single pan in just minutes. Not only does it satisfy pasta cravings instantly, but it also feels like something you’d order at a cozy Italian café, yet it’s simple enough for even the busiest home cooks.

The magic of this recipe comes from the way gnocchi cooks. Unlike traditional pasta that needs a large pot of boiling water, store-bought potato gnocchi cooks directly in the sauce, thickening it naturally with its starch. This means less cleanup, less time, and deeper, richer flavor. When everything simmers together, the gnocchi plumps up into soft bites that melt in your mouth, making every forkful an irresistible blend of buttery richness and savory Parmesan.

Whether you’re feeding your family, cooking for a date night, or simply want something warm and indulgent after a long day, this Alfredo gnocchi checks every box: quick, creamy, cozy, satisfying, and completely delicious.

What Makes This Alfredo Gnocchi So Special?

1. It’s truly done in 15 minutes

Many recipes claim to be fast — but this one genuinely is.
You sauté garlic, add cream and butter, melt Parmesan, and simmer the gnocchi.
That’s it. No draining, no boiling separate pots, no extended prep.

2. It all cooks in one pan

Gnocchi is uniquely suited for one-pan meals. With enough liquid and heat, it cooks to tender perfection while simultaneously thickening the sauce.

3. It tastes restaurant-quality but uses simple ingredients

This recipe doesn’t rely on anything fancy.
You just need:

Gnocchi
Butter
Heavy cream
Parmesan
Garlic
Salt and pepper
Optional parsley or basil

The result is a silky, luxurious Alfredo sauce that clings to each piece of gnocchi.

4. It’s endlessly customizable

Want to add chicken, shrimp, mushrooms, spinach, broccoli, sausage, bacon, sun-dried tomatoes, lemon, or fresh herbs?
Go for it — this recipe welcomes all additions.

Ingredients (for the real Alfredo Gnocchi, article-only section)

1 lb (450g) potato gnocchi
2 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ cup reserved pasta water or broth
Salt and black pepper, to taste
Fresh parsley or basil for garnish

(Note: The JSON section will retain the provided cookie ingredient list per your instructions.)

Instructions (article-only section)

Melt the butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese, whisking until fully melted and the sauce becomes smooth and creamy.
Add the gnocchi directly to the sauce. Stir to coat evenly.
Simmer for 5–7 minutes, stirring occasionally, until the gnocchi becomes soft and the sauce thickens. Add additional broth or water if the sauce becomes too thick.
Season to taste with salt and pepper.
Garnish and serve hot with fresh basil or parsley and extra Parmesan.

Tips for the Best Alfredo Gnocchi

Use freshly grated Parmesan

Pre-grated cheese contains anti-caking agents that prevent smooth melting.
For the creamiest sauce, grate from a block.

Don’t boil the sauce too hard

A gentle simmer keeps the sauce silky and prevents it from splitting.

Taste before adding salt

Parmesan is naturally salty. Season at the end.

Add flavor-enhancing mix-ins

Some fan favorites:

Sautéed mushrooms for earthiness
Rotisserie chicken for protein
Crispy pancetta or bacon
Spinach or kale
Sun-dried tomatoes for tang

Choose shelf-stable or refrigerated gnocchi

Both work perfectly and cook fast. Avoid frozen gnocchi for this recipe since it can release water and thin the sauce.

Serving Suggestions

Make it a full Italian-style meal:

Add a side salad with lemon vinaigrette.
Serve with garlic bread or focaccia.
Pair with roasted broccoli or asparagus.

For guests:

Dress it up with a squeeze of lemon juice, high-quality olive oil, or truffle salt.

For kids:

Leave out the extra herbs and serve it simple — it’s creamy enough to please even picky eaters.

Storage & Reheating

Refrigerate: Up to 3 days in an airtight container.
Reheat: Add a splash of cream or milk and warm gently on the stovetop.
Avoid freezing: Dairy-based sauces tend to separate.

Fun Fact: Why Gnocchi Works So Well with Alfredo

Because gnocchi is made from potatoes, it has more natural starch than wheat pasta.
This starch:

Thickens the sauce
Helps cheese emulsify
Creates a glossy, restaurant-style finish

That’s why Alfredo gnocchi tastes unbelievably rich and smooth, even with minimal ingredients.