Be Very Alfredo

Be Very Alfredo is my spooky twist on a comforting Italian classic. I take soft, pillowy ricotta gnocchi and shape them into creepy-cute mini skulls, then smother them in a rich, creamy basil-infused Alfredo sauce. It’s eerie, elegant, and ridiculously delicious—perfect for Halloween or any night I want a hauntingly good meal.

Why You’ll Love This Recipe

I love how this dish takes a fun, festive spin on a cozy comfort food. The homemade ricotta gnocchi are tender and flavorful, while the Alfredo sauce is silky, cheesy, and infused with the fresh aroma of basil. Whether I’m making it for a spooky dinner party or just for myself, this recipe never fails to impress with its looks and taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Gnocchi Skulls

• 1½ cups whole milk ricotta cheese
• 3 large egg yolks
• 1 cup all-purpose flour
• ¾ cup finely grated parmesan cheese
• ½ tsp salt
• ¼ tsp white pepper

For the Basil-Infused Alfredo Sauce

• ½ cup unsalted butter
• 1 clove garlic, grated
• 1½ cups cream
• 1 cup parmesan cheese (plus more for garnish)
• 4 oz cream cheese
• ¼ tsp salt (to taste)
• ½ tsp white pepper
• 6–7 fresh basil leaves, torn (plus more minced for garnish)

Directions

1. Make the Basil Alfredo Sauce

• In a medium saucepan, I melt the butter over low heat and add the grated garlic and cream.
• I let it warm gently for 5 minutes, then stir in the parmesan and cream cheese.
• I continue stirring until the cheeses are melted and the sauce is smooth.
• I add the torn basil leaves and simmer until the sauce thickens.
• I season it with salt and white pepper, then remove from heat and set it aside (removing the basil leaves before serving).

2. Make the Gnocchi Skulls

• First, I drain the ricotta by placing it on layered paper towels and gently pressing until I get about 12 ounces of dry ricotta.
• I transfer the ricotta to a mixing bowl and stir in the egg yolks.
• I add flour, parmesan, salt, and white pepper, stirring just until combined—I try not to overmix to keep the gnocchi light.
• On a floured surface, I form the dough into a disk and cut it into 8 wedges.
• I roll each wedge into a 6–7 inch rope, cut it into 1-inch pieces, and roll each into a ball.
• I press each ball gently into a well-floured mini skull silicone mold, then carefully remove and place the skulls onto a parchment-lined baking sheet.
• I cover the molded gnocchi with a towel while I finish the batch (about 50–55 mini skulls).

3. Cook and Assemble

• I bring a pot of salted water to a gentle boil and cook the gnocchi in small batches. Once they float to the surface, I remove them with a slotted spoon and transfer them to a large skillet.
• After cooking all the gnocchi, I pour the Alfredo sauce into the skillet and gently heat everything through.
• I serve them warm, garnished with extra minced basil and a sprinkle of parmesan.

Servings and timing

This recipe makes 6 servings. I spend about 30–40 minutes prepping and 10–15 minutes cooking, so it’s ready in under an hour.

Variations

• I sometimes add sautéed mushrooms or crispy to the Alfredo for a heartier version.
• For a spooky color twist, I add a drop of activated charcoal or squid ink to the gnocchi dough for black skulls.
• If I want a gluten-free version, I use a 1:1 gluten-free flour blend.
• I sometimes swap ricotta with pumpkin puree in the fall for a seasonal flair.

storage/reheating

I store leftover gnocchi in an airtight container in the fridge for up to 2 days. To reheat, I gently warm them in a skillet over low heat with a splash of cream or broth to loosen the sauce. I avoid microwaving since it can change the texture of the gnocchi.

FAQs

Do I need a skull mold to make this recipe?

No, but I love how fun it looks! Without a mold, I just shape the gnocchi by hand or use a fork to give them texture.

Can I make the gnocchi dough ahead of time?

Yes, I make the dough a few hours ahead and keep it chilled. I mold and cook the gnocchi fresh for the best texture.

Can I freeze the gnocchi?

Yes. I freeze the molded, uncooked gnocchi on a tray, then transfer them to a freezer bag. I boil them straight from frozen, adding a minute or two to the cooking time.

Is cream cheese necessary in the Alfredo sauce?

It’s optional, but I love the extra creaminess and body it adds. I can skip it or replace it with more Parmesan or a splash of heavy cream.

What’s the best way to keep the gnocchi from sticking in the mold?

I flour the mold generously before each use and gently peel it back from the dough to keep the skulls intact.

Conclusion

Be Very Alfredo is my deliciously creepy take on pasta night, and I love how it brings comfort and creativity together in one unforgettable dish. With fluffy ricotta gnocchi shaped like tiny skulls and a rich basil Alfredo sauce coating every bite, it’s spooky, cheesy, and totally irresistible.

Print