Gnocchi Alfredo is a classic comfort-food combination. Try this easy recipe! It’s a great one-pan 15-Minute dinner idea when you are in a rush. You’ll love the creamy alfredo sauce, pillowy gnocchi, and the texture of the water chestnuts and sweet peas.
More recipes from the Pantry Budget Rescue Series:
- “Meat”ball Marinara Sub Recipe (Pantry Budget Rescue Series)
- Kielbasa Hashbrown casserole
- The Perfect Family Recipe for Authentic Swedish Meatballs
- Easy Chicken Spaghetti Recipe
- The simplest sheet pan beef nachos recipe
- Easy Gnocchi alfredo
- Ravioli Lasagna (aka Bachelor’s Lasagna)
- Skillet Creamy Tuscan Chicken
- Thai Peanut Sauce Noodles
- Cheeseburger Hamburger Helper
- One Pan Enchilada Casserole
The gnocchi cooks up right in the creamy alfredo sauce and helps create the thick, comforting sauce. You’ll be able to use only one pan and have this recipe done in no time. Save yourself extra dishes and time! And, of course…all of these ingredients you will have in your pantry ready to go and comes in at less that $2 a serving!
Key Pantry Ingredients:
- Potato Gnocchi. You can find gnocchi in the freezer section and the fridge section of your grocery store. However, I like to keep a box of the dried kind you find in the pasta section in my pantry. Be aware that most gnocchi has gluten in it but you can find some brands without flour. Read the ingredients if that is a need for you.
- Jarred Alfredo Sauce. Make homemade alfredo sauce, if you like. You’ll need about 2 cups.
- Ground pork sausage. Hot and spicy is my fam’s fave but use your fave. Or go without for a vegetarian option.
- Water chestnuts. I know you are a little leary of this addition but give it a try. The crunch you get from the water chestnuts is soooo good in this!
- Frozen Sweet Peas. Not only does this dish need the color of the peas but the sweetness and texture add so much. Give them a try on your first go-round of this recipe!
- Lemon. This dish can get very heavy without the addition of the lemon. Jarred lemon juice works just fine if you don’t have fresh lemon on hand.
Great add-ins to try:
- Sliced Mushrooms.
- Cream Cheese.
- Fresh Garlic.
- Parmesan Cheese.
- Shredded chicken. And if you put it in the oven to broil you have a yummy chicken alfredo gnocchi bake :). Leveled up!
- On medium-high heat in a large pot or skillet you will sauté the sausage and onions together and, if needed, drain any grease.
- Add the sauce and other ingredients and stir.
- When it comes to a low boil you will add your uncooked gnocchi and gently cook the gnocchi on medium heat until the cooked gnocchi is the softness your family loves.
- If you like, you can pour the finished gnocchi alfredo into a casserole pan or baking dish, top with parmesan cheese, and broil it in the oven.
- Garnish with a sprinkle of fresh parsley, if you like.
This gnocchi doesn’t store for later terribly well because sometimes the sauce will split with it is thawed and reheated. But I currently have a container of it my freezer because my husband loves to have it for work. So, although I can’t suggest it I will say… we freeze it ;).
Easy Gnocchi Alfredo
- 1 pound pork sausage any type of sausage is great, my family likes the hot pork sausage. You can even eliminate it, if you like.
- 16 oz gnocchi. I use boxed gnocchi but frozen gnocchi works great, too. If you use a 20oz package add an additional ¼ cup more water. note– there is a brand of gnocchi from Dellalo that is gluten-free, if you need it.
- ½ cup finely chopped yellow onion 1 small onion
- 15 oz jar alfredo sauce
- 4 oz sliced water chestnuts drained.
- 1 tsp ground nutmeg
- ½ cup of water
- 10 oz pkg frozen sweet peas
- 2 tablespoons lemon juice
- 1 teaspoon red pepper if you are using a hot sausage you might want to eliminate this
- Salt & pepper to taste
- In a large skillet with large sides or a dutch oven, brown the pork sausage on medium-high heat with the onion until the sausage is cooked and the onion is translucent. Drain, if necessary ( I like to drain it if I see over a teaspoon of fat in the pan).
- Add the alfredo sauce, water chestnuts, and nutmeg.
- Use the ½ cup of water to rinse the alfredo jar and add to the pan.
- Bring to a low boil, add the gnocchi, turn the heat down and simmer, covered, for 6 minutes. Stir occasionally.
- Stir and check for tenderness of the gnocchi. Most likely you will need to continue simmering for another 4 minutes.
- When the gnocchi is just done (it will continue to cook as it sits) add the frozen peas. Stir.
- Remove from heat and let sit, covered, for 5 minutes. The gnocchi will continue to cook and the peas will become perfectly crisp-tender.
- Stir in the lemon juice & red pepper.
- Add salt & pepper to taste.
- Serve immediately.
Recipe Tester Amy advises:
This was really good. I’m not usually a water chestnut and pea fan but it goes perfectly with this dish. Everyone ate it and liked it.
You could almost use Italian sausage in it too.