Description
Pillowy gnocchi baked in ultra-creamy Alfredo sauce with a bubbly, golden crust—pure comfort made easy.
Ingredients
Scale
- 1 package shelf-stable potato gnocchi
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt & black pepper to taste
- 1/4 teaspoon nutmeg (optional)
- Olive oil or cooking spray for greasing
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- Melt butter in a saucepan over medium heat; sauté garlic until fragrant.
- Stir in cream, salt, pepper, Italian seasoning, and a pinch of nutmeg; simmer gently.
- Add Parmesan and stir until smooth and thickened.
- Fold gnocchi into the sauce until fully coated.
- Transfer to baking dish and top with mozzarella and extra Parmesan.
- Bake for 25–30 minutes until bubbling and golden on top; rest for 5 minutes before serving.
Notes
- For a lighter version, consider using half-and-half instead of heavy cream.
- Feel free to add cooked chicken or vegetables for added nutrition.
- Letting the dish rest before serving helps the sauce thicken further.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg