15-Minute Creamy Alfredo Gnocchi - video Dailymotion

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00:0015-Minute Creamy Alfredo Gnocchi

00:02This one-skillet gnocchi recipe delivers restaurant-quality comfort with minimal effort.

00:08Pillowy potato dumplings are coated in a rich, creamy parmesan sauce,

00:12offering a garlicky, indulgent meal that feels like therapy in a bowl,

00:15and looks like hours of work.

00:18For the base, melt 1 tablespoon of butter and saute 3 minced garlic cloves,

00:22then add half a cup of vegetable or chicken broth, or dry white wine.

00:26For the flavor foundation, add half a teaspoon of Dijon mustard and a dash of Italian seasoning.

00:33For the main components, use 1 pound of uncooked potato gnocchi,

00:371 cup of heavy or whipping cream, and 1 cup of freshly grated parmesan cheese.

00:42For finishing, season with salt and pepper to taste and sprinkle with 1 tablespoon of chopped fresh parsley.

00:48Add 1 tablespoon butter to a large cast-iron skillet over medium-high heat.

00:52Melt until foaming, then add 3 minced garlic cloves, sautéing for 30 seconds until fragrant but not brown.

01:00Reduce heat if needed.

01:02Stir in half a cup of broth, half a teaspoon of Dijon mustard, and Italian seasoning.

01:08Whisk until combined. The mixture should be aromatic and golden.

01:11Add the 1 pound of uncooked potato gnocchi and 1 cup of heavy cream to the pan simultaneously.

01:17The cream will bubble, which is normal.

01:20Cover the pan and cook for 5 minutes to steam the gnocchi evenly.

01:24Remove the lid and stir in 1 cup of parmesan until melted into a glossy sauce.

01:29Cook uncovered for 2-3 more minutes until the sauce thickens.

01:33Season with salt and pepper, mindful of parmesan's natural saltiness.

01:37Garnish with fresh parsley for vibrant flavor.

01:40Serve immediately while the sauce maintains its creamy consistency.

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