Gnocchi Alfredo with Peas: Creamy Perfection in 20 Minutes
Tender dumplings and vibrant greens coated in silky sauce make mealtime a breeze.
Gnocchi Alfredo with Peas: The Ultimate 20-Minute Creamy Dinner
When you crave effortless comfort, few dishes satisfy quite like Gnocchi Alfredo with Peas. This recipe transforms pillowy store-bought gnocchi and sweet green peas into a weeknight symphony of flavors—enveloped in a rich, tangy Alfredo sauce that’s as irresistible as it is approachable. What’s even better? This beautiful bowl of Italian-inspired goodness is ready in just 20 minutes from start to finish.
Why You’ll Love This Gnocchi Alfredo
- Ultra Creamy Alfredo sauce made from scratch—no jar required.
- Wholesome frozen peas add color, nutrition, and subtle sweetness.
- Minimal prep and cooking time; it’s a genuine one-pot, weeknight wonder.
- Comfort food that works as a cozy family dinner or an elegant, last-minute meal for guests.
Ingredients for Gnocchi Alfredo with Peas
Gather these simple ingredients before you begin. This recipe takes advantage of store-bought gnocchi and pantry staples, so you may already have everything you need.
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher salt | To taste | For water and seasoning |
| Salted butter | 1 stick (1/2 cup) | For richness and flavor |
| Heavy cream | 1 cup | Makes the Alfredo ultra creamy |
| Prepared gnocchi | 2 (17.5-ounce) packages | Can use potato or other varieties |
| Frozen peas | 1 (16-ounce) bag | No need to thaw in advance |
| Fresh parsley, chopped | 1/2 cup | Optional, for color and brightness |
| Fresh chives, chopped | 1/4 cup | Optional, adds oniony freshness |
| Lemon zest, grated | 1 teaspoon | For a subtle, zippy finish |
| Black pepper | 1/4 teaspoon | Freshly ground for best flavor |
| Grated parmesan cheese | 1 cup, plus more for serving | The heart of the Alfredo sauce |
Step-by-Step Directions
Step 1: Start the Sauce & Boil the Water
Start by bringing a large pot of salted water to a boil for your gnocchi and peas. Meanwhile, in a large skillet set over medium-low heat, melt the butter. Pour in the heavy cream, then bring this mixture to a gentle simmer—allowing it to bubble softly and reduce just slightly, about 4 to 5 minutes. This will form a silky base for your Alfredo sauce.
Step 2: Cook Gnocchi and Peas Together
Add both the gnocchi (straight from the package) and the frozen peas to your pot of boiling water. Cook according to the gnocchi’s package directions, usually about 4 minutes, or until the gnocchi float to the top. Don’t forget to reserve one cup of the cooking water before draining—this starchy liquid helps bring the whole sauce together later.
Step 3: Finish the Sauce and Combine
Transfer the drained gnocchi and peas to the skillet with your butter-cream base. Sprinkle in the parsley, chives, lemon zest, and black pepper. Toss everything gently to coat, then pour in about 1/2 cup of the reserved cooking water. Return everything to a gentle simmer; the sauce will begin to cling beautifully to the gnocchi.
Step 4: Add Cheese and Serve
Remove the skillet from the heat. Stir in the grated parmesan cheese, mixing just until smooth and thickened. Taste and season with more salt as needed. If your sauce is thicker than you prefer, splash in some or all of the remaining reserved cooking water, stirring gently until silky. Plate and serve with an extra flurry of parmesan on top.
Tips for the Creamiest, Most Flavorful Gnocchi Alfredo
- Use high-quality gnocchi: Shelf-stable or fresh gnocchi both work beautifully; potato-based gnocchi gives the fluffiest result.
- Don’t skip the cooking water: The starchy liquid from boiling gnocchi helps the Alfredo sauce cling and stay creamy without splitting.
- Customize your greens: Substitute baby spinach or asparagus for peas, or mix in sautéed mushrooms for extra flavor.
- Fresh lemon zest is key for brightness—it keeps the sauce from feeling too heavy.
- Serve immediately: Gnocchi are at their best right after tossing in the sauce—wait too long, and they may begin to soften further.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I use homemade gnocchi?
A: Yes, homemade potato gnocchi work perfectly and may yield an even fluffier, more tender result. Just boil until they rise to the surface, drain, and proceed with the recipe.
Q: How do I reheat leftovers?
A: Gnocchi Alfredo is best fresh, but leftovers can be gently reheated in a skillet over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving on high, as this can cause the sauce to split and the gnocchi to over-soften.
Q: Can I add protein?
A: Absolutely. For extra heartiness, try folding in rotisserie chicken, cooked bacon, or sautéed shrimp after combining the gnocchi and sauce.
Q: Is it possible to make this gluten-free?
A: Yes! Look for gluten-free packaged gnocchi (commonly found at many supermarkets). Ensure all other ingredients, such as the parmesan, are certified gluten-free as needed.
Serving Suggestions: What to Pair with Gnocchi Alfredo with Peas
- Simple green salad dressed with lemon vinaigrette
- Crusty Italian bread or garlic knots for swiping up extra sauce
- Roasted cherry tomatoes or grilled vegetables for a pop of color
- Crispy prosciutto or pancetta for a salty-sweet contrast
Inspired Dinners: More Main Course Favorites
- Grilled Mushroom and Veggie Fajitas: Bright, smoky, and packed with umami flavor
- Shrimp Alfredo Pizza: A creamy twist on surf-and-turf comfort
- Summer Beef Chili: A hearty, crowd-pleasing potluck dish
- Bacon-Wrapped Chicken: Classic flavors, elevated by a crispy bacon wrap
- Zucchini Lasagna: Swap out pasta for tender zucchini strips in this lighter casserole
- Sun-Dried Tomato Pesto: A fresh, versatile sauce for sandwiches and grilled meats
- One-Pot Bow Tie Pasta with Sausage: Minimal cleanup, tons of flavor
- Grilled Swordfish with Pineapple Salsa: A sweet-savory taste of summer
- Grilled Steak Kebabs with Tzatziki: Mediterranean flavors meet classic grilling
Recipe Variations and Substitutions
- Swap out the peas: Try chopped asparagus, spinach, kale, or sun-dried tomatoes.
- Alternative cheeses: Mix in fontina, Monterey Jack, or mozzarella alongside parmesan for added gooeyness.
- Make it lighter: Use half-and-half in place of full cream, though the sauce will be less rich.
Nutrition at a Glance
| Per Serving (Approximate) | Amount |
|---|---|
| Calories | 520 |
| Protein | 15g |
| Carbohydrates | 73g |
| Fat | 19g |
| Fiber | 6g |
| Sodium | 900mg |
*Nutrition values are estimates and will vary by brand and additional ingredients.*
Make It Ahead and Storage Tips
- To prep ahead: Chop herbs, zest lemon, and grate cheese ahead of time to make assembly seamless.
- To store leftovers: Keep in an airtight container in the fridge for up to 2 days. Gnocchi will soften as it sits but still tastes great reheated gently.
- Freezing is not recommended, as cream sauces can separate and gnocchi may become mushy after thawing.
Cooking Tips for Perfect Alfredo Every Time
- Simmer—not boil—cream and butter for a silky sauce that won’t break.
- Shred parmesan fresh from a block for the smoothest melting; avoid pre-grated cheese which often contains anti-caking agents.
- Add reserved pasta water slowly to reach your desired sauce texture.
- Season to taste after adding the cheese; parmesan is salty, so extra salt may not be necessary.
Easy Variations for Busy Weeknights
Looking to switch it up? Here are some easy adaptations to make this dish your own:
- Add cooked shrimp or Italian sausage for extra protein.
- Add baby spinach with the gnocchi and peas for extra greens.
- Toss in roasted cherry tomatoes or wild mushrooms in step 3 for more depth.
Pro Tips for Entertaining
- Serve this gnocchi on warmed plates or shallow bowls, topped with extra herbs and a drizzle of olive oil for restaurant flair.
- Pair with a crisp white wine such as Pinot Grigio or a light-bodied red like Chianti.
- For a family-style meal, double the recipe and present it in a large, rustic serving dish.
Conclusion
If you’re aiming for a show-stopping, creamy Italian dish that delivers big flavor in astonishingly little time, Gnocchi Alfredo with Peas is your answer. With just a handful of ingredients and minimal prep, you get a silky, tangy, and truly craveworthy meal—perfect for both busy weeknights and cozy special occasions. Buon appetito!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a46698714/gnocchi-alfredo-with-peas-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a37612005/gnocchi-alfredo-recipe/
- https://www.youtube.com/watch?v=LXYSI305jB0
- https://lefoodsnob.org/2010/07/02/four-hour-alfredo/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g64477991/alfredo-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8885/fettuccine-alfredo/
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