· recipe ·
Homemade Gnocchi Alfredo
In American kitchens, Alfredo usually means a creamy Parmesan sauce. That usage differs from the Roman fettuccine dish built from pasta, butter, and cheese.
Time and servings
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Servings
- 4
Nutrition per serving
- Calories
- about 400
- Protein
- 11 g
- Fat
- 19 g
- Carbs
- 47 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center. Drain. To bake instead, pierce the potatoes and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Put the warm potato in a bowl. Add the yolk, 1 tsp6 g of the salt, and 1 cup120 g of the flour. Mix gently until no dry flour remains. If the dough is too sticky to roll, add a little more flour at a time. Stop when the dough is soft and slightly tacky; you may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Lightly flour the work surface if needed, roll each portion into a rope about 3/4 inch2 cm thick, and cut it into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water with 2 tsp12 g of the salt to a boil. Make the cream sauce while the water heats.
Make the cream sauce
Melt the butter in a saucepan over low heat. Add the light cream and warm it until small bubbles appear around the edge. Stir in the nutmeg and black pepper, then turn off the heat. Grate the Parmesan for finishing.
Cook the gnocchi
When the water boils, lower it to a gentle simmer. Slide in the gnocchi and stir once so they do not stick to the bottom. Lift the gnocchi as they float and transfer them directly to the cream. Reserve 1/4 cup60 ml of the cooking water before draining the pot.
Finish the sauce
Warm the saucepan over low heat and fold the gnocchi through the cream. Remove from the heat and add the Parmesan. If the sauce is too thick, add reserved cooking water 1 Tbsp15 ml at a time. Taste and add up to 1/8 tspup to 1/8 tsp of the remaining salt if needed, then serve.
