Baked Gnocchi Alfredo

Ingredients

Alfredo Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1½ cups freshly grated Parmesan cheese
• ½ tsp nutmeg
• Salt and black pepper to taste

Gnocchi

• 2 lbs (about 2 packages) shelf-stable or refrigerated potato gnocchi
• 1 cup shredded mozzarella cheese
• ¼ cup freshly grated Parmesan, for topping
• Fresh basil or parsley, for garnish

Instructions

1. Preheat oven — Heat oven to 400°F. Lightly grease a 9×13-inch baking dish.
2. Make the Alfredo sauce — Melt butter in a large saucepan over medium heat. Add garlic and cook 1–2 minutes until fragrant. Pour in heavy cream and milk. Bring to a gentle simmer, then stir in Parmesan and nutmeg. Season with salt and pepper. Cook 3–4 minutes until slightly thickened.
3. Add the gnocchi — Stir the uncooked gnocchi directly into the sauce. They do not need to be pre-boiled — they cook through in the oven.
4. Transfer to baking dish — Pour the gnocchi and sauce into the prepared baking dish. Top evenly with shredded mozzarella and the extra Parmesan.
5. Bake — Bake uncovered 25–30 minutes until the sauce is bubbly and the top is golden brown.
6. Rest and serve — Let sit for 5 minutes before serving. Garnish with fresh basil or parsley.

Notes

• Shelf-stable gnocchi — Bake up better than fresh; they absorb the sauce more evenly.
• Add vegetables — Stir in 2 cups of baby spinach or blanched broccoli florets for a more complete meal.
• Add protein — Stir in shredded rotisserie chicken before baking for a protein boost.
• Leftovers — Reheat well with a splash of milk stirred in.

Nutrition (per serving)

Tags: #recipe #pasta #italian #gnocchi #alfredo #bakedpasta #comfortfood