Description
Gnocchi Alfredo is a rich and comforting Italian-inspired dish featuring tender potato gnocchi sautéed with baby portobello mushrooms in browned butter, then generously coated in a creamy Alfredo sauce made from butter, flour, milk, Parmesan cheese, and a hint of nutmeg. This easy-to-make dish delivers a perfect balance of earthy mushrooms and cheesy indulgence, ideal for a satisfying weeknight meal.
Ingredients
Scale
Main 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 for garnish
Instructions
- Cook the Gnocchi: Cook the gnocchi according to the package instructions until they float to the surface and are tender. Drain them well and set aside.
- Prepare Alfredo Sauce: In a small saucepan, melt 1 tablespoon of the butter over medium heat. Stir in the flour and cook while stirring until smooth and combined. Gradually whisk in the whole milk to create a creamy sauce, continuing to stir constantly. Bring the sauce to a gentle boil and let it cook for 1-2 minutes until it thickens to a smooth, coat-the-back-of-a-spoon consistency.
- Finish Sauce: Remove the saucepan from heat and stir in the grated Parmesan cheese and a dash of ground nutmeg, mixing until the cheese melts fully and the sauce is smooth. Keep the sauce warm while preparing the rest.
- Sauté Mushrooms and Brown Butter: In a large heavy skillet, melt the remaining 2 tablespoons of butter over medium heat. Cook the butter while stirring constantly for 5-7 minutes, until it turns a golden brown color and develops a nutty aroma (brown butter). Add the sliced baby portobello mushrooms and continue cooking, stirring, for about 4-5 minutes until the mushrooms are tender and browned.
- Combine and Brown Gnocchi: Add the cooked gnocchi to the skillet with the browned butter and mushrooms. Cook for an additional 4-5 minutes, stirring occasionally, until the gnocchi become lightly browned and slightly crisp on the edges.
- Serve: Plate the browned gnocchi and mushrooms, then drizzle the warm Alfredo sauce over the top. Garnish with minced fresh parsley if desired and serve immediately for a comforting, creamy Italian meal.
Notes
- Using whole milk ensures a richer sauce, but you can substitute with 2% milk for a lighter version.
- For a dairy-free variation, use vegan butter and a plant-based cheese alternative, and substitute plant milk for whole milk.
- Be careful not to burn the butter when browning it; remove from heat if it starts to smoke to prevent bitterness.
- Fresh gnocchi cooks quickly; watch closely to avoid overcooking and disintegration.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
