Gnocchi Alfredo

You’ll love this delicious Gnocchi Alfredo with Portobello Mushrooms for your next weeknight meal! Ready in 30 minutes, it’s perfect for your busy nights, yet impressive enough to serve guests for dinner!

If you love mushrooms, you’ve got to try our delicious Instant Pot Salisbury Steak. Rich, hearty beef with a mushroom gravy. Perfect to serve over instant pot mashed potatoes.

Why You’ll Love It

If you love chicken alfredo, but find a lot of the popular recipes are a bit boring, then this one is for you. Here’s a few reasons why this recipe works so well,

• Wheat-pasta alfredo can feel basic or even bland once you’ve had it enough. That’s why I like this gnocchi version. It adds a new flavor base and a savory twist to keep dinner surprising and exciting. Even better is that this simple substitution doesn’t overcomplicate the prep process.
• The whole meal comes together in 30 minutes, and there is very little prep. My homemade alfredo sauce always tastes better than the store-bought stuff and it’s easier to make than you might expect.
• Thinly sliced portobello mushrooms add elegance and meaty flavor to the dish. If you need a hearty vegetarian meal, look no further!

If you’re looking to impress with a busy night meal that comes together quickly, my Gnocchi Alfredo with Portobello Mushrooms won’t disappoint. It’s easy, fancy, creamy and delicious. And you’ll have it on the table in 30 minutes.

Ingredient Notes

• Butter – Use unsalted butter for maximum control over the saltiness of the dish.
• Garlic – Wherever possible, use fresh pressed or grated garlic cloves. They have a better flavor than the pre-minced, paste, or powdered stuff.
• Portobello Mushrooms – It’s ok to pick up pre-sliced mushrooms as a matter of  convenience. I like to cut them myself because I can usually get thinner slivers that way.
• Heavy Whipping Cream
• Salt and Pepper
• Gnocchi – Fresh gnocchi will cook slightly faster than frozen, but either is fine.
• Parmesan Cheese – Grab a wedge of parmesan that you can grate or shred. You’ll always get better results with a wedge compared to the classic green bottle.
• Parsley – This is an optional garnish, but it adds color and a vibrant and fresh taste to the heavy, decadent cream sauce.

Easy Instructions

1. Prep the mushrooms. Thinly slice the mushrooms and saute them in butter. The butter and a touch of garlic bring out an incredible savory flavor, and the heat will caramelize the edges for a pleasant crispy texture. Takes 5-10 minutes.
2. Create the alfredo sauce. Whisk the cream into a saucepan with salt and pepper and let it simmer for 10 minutes. Pay attention to the consistency of the bubbles to monitor the sauce thickening.
3. Add the gnocchi. Add the gnocchi to the simmering sauce, and heat it all together until they’re cooked through. Remember that fresh gnocchi will cook up much quicker than frozen, which can take up to 5 minutes to cook fully. 
4. Finish, garnish, and serve. Stir in the grated parmesan until it melts into the sauce coats the gnocchi. Garnish with parsley and serve hot. 

Tips and Tricks

• If possible, shred the parmesan cheese yourself instead of buying it pre-shredded. Pre-shredded cheese is often coated in cellulose to keep it from sticking together in the packaging. This cellulose keeps the cheese from melting and becoming as smooth as it should.
• Try to use kosher salt and cracked black pepper instead of iodized salt and pre-ground pepper. Kosher salt is less salty than table salt and will give you the most control over the taste of the dish. Fresh cracked pepper will give the dish a much more complex flavor than pre-ground pepper. 
• The sauce will thicken as it cools, so don’t worry if it seems a little thin while you’re cooking. For this reason, eat this dish immediately after removing it from the heat.

Serving Suggestions

Since this Gnocchi Alfredo with Portobello Mushrooms is already so full of flavor, the sides can be simple and uncomplicated.

• Spinach and Bacon Salad – Salty, sweet, and light enough to pair with the decadent alfredo sauce. It’s easy to omit the bacon and add more veggies to the salad if you’re trying to keep things vegetarian.
• Puff Pastry Bread Sticks – There’s no mixing, kneading, or rising required. These breadsticks are unique, impressive, and effortless. Any crowd will love dunking the buttery, flaky puff pastry in the alfredo sauce. 
• Garlic Bread or Cheesy Garlic Bread – You can’t go wrong in pairing crunchy, garlic, buttery flavors with the alfredo sauce’s identical flavor profile.
• Olive Garden Breadsticks – Olive Garden’s marketing hinges on its endless breadsticks. Even they know this recipe is irresistible enough to keep all diners coming back again and again.

Recipe FAQs

More Easy Dinner Recipes

• Instant Pot Meatloaf
• Honey Baked Ham
• Buffalo Chicken Dip
• Mississippi Pot Roast
• Egg Salad Recipe

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Gnocchi Alfredo

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By: Aimee

You’ll love this delicious Gnocchi Alfredo with Portobello Mushrooms for your next weeknight meal! Ready in 30 minutes, it’s perfect for your busy nights, yet impressive enough to serve guests for dinner!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Ingredients 

1x2x3x

• ▢ ½ cup unsalted butter
• ▢ 2 cloves garlic pressed
• ▢ 6 ounces portobello mushrooms sliced thin
• ▢ 3 cups heavy whipping cream
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 25 ounce package frozen gnocchi (or fresh)
• ▢ 1 ½ cups shredded parmesan cheese
• ▢ parsley for garnish, optional

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Instructions 

• In a large skillet, saute butter with garlic and mushroom slices over medium heat, until softened (about 5 minutes).
• Slowly add in heavy cream, whisking while you add it to the skillet. Season with salt and pepper. Simmer over medium heat for about ten minutes. Sauce should thicken up slightly.
• Add in gnocchi (frozen or fresh) and simmer until cooked through. If the gnocchi is frozen, this could take about 5 minutes. Add in parmesan cheese, stir and sprinkle with a sprig of parsley for garnish. Serve hot and ENJOY.

Notes

• If possible, shred the parmesan cheese yourself instead of buying it pre-shredded. Pre-shredded cheese is often coated in cellulose to keep it from sticking together in the packaging. This cellulose keeps the cheese from melting and becoming as smooth as it should.
• Try to use kosher salt and cracked black pepper instead of iodized salt and pre-ground pepper. Kosher salt is less salty than table salt and will give you the most control over the taste of the dish. Fresh cracked pepper will give the dish a much more complex flavor than pre-ground pepper. 
• The sauce will thicken as it cools, so don’t worry if it seems a little thin while you’re cooking. For this reason, eat this dish immediately after removing it from the heat.

Nutrition

Calories: 871kcal, Carbohydrates: 54g, Protein: 19g, Fat: 65g, Saturated Fat: 41g, Polyunsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 224mg, Sodium: 499mg, Fiber: 3g, Sugar: 5g

Course: Main Dish

Cuisine: Italian

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