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Be Very Alfredo

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Be Very Alfredo is a spooky twist on classic comfort food, featuring mini skull-shaped ricotta gnocchi smothered in a creamy basil Alfredo sauce. This festive Halloween pasta recipe is fun, cheesy, and surprisingly easy to make—perfect for dinner parties or a themed night in.

  • Author: Julia
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Boil, Skillet
  • Cuisine: Italian-Inspired, Halloween
  • Diet: Vegetarian

Ingredients

  • 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 heavy 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)

Instructions

  1. Make Alfredo Sauce: In a saucepan, melt butter over low heat. Add garlic and cream; warm for 5 minutes. Stir in Parmesan and cream cheese until smooth. Add basil leaves and simmer until thickened. Season with salt and white pepper. Remove basil before serving.
  2. Prepare Gnocchi Dough: Drain ricotta on paper towels until dry (about 12 oz). Mix with egg yolks, flour, Parmesan, salt, and pepper until just combined. Avoid overmixing.
  3. Shape Gnocchi Skulls: Roll dough into ropes, cut into 1-inch pieces, and form balls. Press into a floured mini skull mold, then remove and place on parchment-lined sheet. Cover while repeating with remaining dough.
  4. Cook and Assemble: Boil gnocchi in salted water in batches until they float. Transfer to a skillet. Pour Alfredo sauce over gnocchi and heat through gently. Garnish with extra Parmesan and minced basil before serving.

Notes

  • For a spooky twist, add squid ink or activated charcoal to the dough.
  • Use gluten-free flour to make it gluten-free.
  • Swap ricotta with pumpkin puree for a fall version.
  • Store leftovers in the fridge up to 2 days; reheat in a skillet with cream or broth.

Nutrition

Find it online: https://juliameals.com/be-very-alfredo/