Creamy One-Pan Gnocchi Alfredo (No Heavy Cream)
This creamy one-pan gnocchi alfredo is a fast, comforting dinner made entirely on the stovetop. Shelf-stable gnocchi cooks directly in the sauce, creating a rich, glossy alfredo with less liquid and less time than traditional pasta. Simple and perfect for busy nights.
Servings: 4 servings
Calories: 470kcal
Ingredients
- 1 lb Shelf stable gnocchi
- 1 cup Half and half
- 2 cups Water
- 1 clove Grated garlic (or one frozen garlic cube)
- 4 TB Unsalted Butter (or substitute with garlic butter)
- 1 cup Grated Parmesan cheese
- ½ TB salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Instructions
- Add the gnocchi, water, half and half, garlic, butter, salt, and pepper to a large, wide sauté pan or skillet. Place the pan over medium-high heat and bring everything to a gentle boil.
- Cook, stirring gently, until the gnocchi is tender and the sauce has thickened. This usually takes about 8–10 minutes.
- Turn off the heat and stir in the Parmesan cheese until melted and smooth. The sauce should be glossy and coat the gnocchi. Taste and adjust seasoning as needed. If the sauce thickens too much, add a splash of water or half and half to loosen it.
Notes
- Use shelf-stable gnocchi: It holds its shape well.
- Add cheese off the heat: Stir in the Parmesan after turning off the burner to keep the sauce smooth and creamy.
- Serve right away: Gnocchi alfredo is best fresh, when the sauce is glossy and the gnocchi is soft and pillowy.
Nutrition
Calories: 470kcal | Carbohydrates: 46g | Protein: 14g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 1739mg | Potassium: 136mg | Fiber: 3g | Sugar: 3g | Vitamin A: 782IU | Vitamin C: 1mg | Calcium: 318mg | Iron: 4mg
