Homemade Alfredo Gnocchi
If you’re looking for light and healthy, go away. This isn’t it. If you want indulgent, hurts so good, put-me-on-the-couch when I’m down, WELCOME to YOUR recipe! Cream sauces can intimidate some because they like to separate and need a little babysitting. There is some skill in timing required on this is the Alfredo sauce you crave: rich, cheesiness for days. It’s wise to serve with a vegetable and easy to add a protein on top. I chose gnocchi because it’s my roommate’s favorite but you do you. An idyllic pasta night is waiting for you and yours with this recipe. Enjoy, favorites!
MVP Ingredients: As much garlic as your heart tells you
Kitchen Weapon of Choice: a sauce pan and a huge pot of boiling water in action at the same time
Ingredients
16 oz heavy cream
1 stick of butter
1-2 C finely grated or shredded parmesan cheese
As much crushed garlic as your heart tells you. My heart said 5-6 cloves.
Gnocchi or pasta shape of choice
Fresh parsley, chopped
Sprinkle of lemon juice (optional)
Directions
Bring pot of water to a boil for your pasta.
Melt butter in separate pan.
Sautee garlic for a minute or so seconds tops, until fragent.
Add in cream; bring to a gentle simmer.
Cook pasta according to instructions. Try to time your sauce finishing with your pasta as best you can.
Add in cheese in batches to cream, butter and garlic, stirring continusouly on medium to low heat. Babysit this sauce.
Toss in cooked and drained pasta and a few splashes of pasta water to thin if you like.
Top with parsley and serve immediately.
Pro tip: if this is wicked rich for you, add a sprinkle of lemon juice with your parsley as a garnish. It’ll help cut through.
