Be Very Alfredo Scary Delicious Halloween Gnocchi Skulls

Be Very Alfredo

Rainy days call for cozy comfort food, and this recipe delivers just that. These ricotta gnocchi skulls with basil Alfredo sauce are rich, festive, and a perfect Halloween dinner idea for anyone who loves a spooky twist on Italian classics.

Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes

Ingredients

Gnocchi Skulls

• 1½ cups whole milk ricotta cheese (drained to 12 oz)
• 3 large egg yolks
• 1 cup all-purpose flour
• ¾ cup parmesan cheese, finely grated
• ½ tsp salt
• ¼ tsp white pepper

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 extra minced for garnish)

Step-by-Step Instructions

Basil-Infused Alfredo Sauce

1. In a medium saucepan, melt butter and sauté garlic lightly. Add cream and simmer over low heat for 5 minutes.
2. Stir in parmesan and cream cheese until melted and smooth.
3. Add torn basil leaves and continue heating until the sauce thickens. Adjust with more cream cheese if needed. Season with salt and pepper, then set aside.

Gnocchi Skulls

1. Drain ricotta cheese on paper towels until reduced to about 12 oz. Transfer to a mixing bowl.
2. Add egg yolks and stir gently to combine. Mix in flour, parmesan, salt, and pepper until just incorporated (avoid overmixing).
3. Shape dough into a flat disk and divide into 8 wedges. Roll one wedge into a 6–7 inch rope and cut into 1-inch pieces.
4. Roll each piece into a ball, then press into a well-floured silicone skull mold. Remove carefully and place on a parchment-lined tray. Repeat until you have 50–55 gnocchi skulls.
5. Bring a large pot of salted water to a boil. Cook gnocchi in small batches until they float, then transfer to a skillet.
6. Remove basil leaves from Alfredo sauce. Add gnocchi to the sauce, stirring gently to coat.
7. Serve warm, topped with minced basil and extra parmesan.

Pro Tips

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream.
• Swaps: Use spinach or herb-infused pasta dough for added color and a creepier Halloween look.
• Make Ahead: Shape gnocchi skulls a day ahead, refrigerate, then cook fresh before serving.

Nutrition Information

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Be Very Alfredo

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• Author: carlosramirez
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A spooky twist on Italian classics, these ricotta gnocchi skulls with basil Alfredo sauce are perfect for Halloween dinners.

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Ingredients

• 1½ cups whole milk ricotta cheese (drained to 12 oz)
• 3 large egg yolks
• 1 cup all-purpose flour
• ¾ cup parmesan cheese, finely grated
• ½ tsp salt
• ¼ tsp white pepper
• 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 extra minced for garnish)

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Instructions

1. In a medium saucepan, melt butter and sauté garlic lightly. Add cream and simmer over low heat for 5 minutes.
2. Stir in parmesan and cream cheese until melted and smooth.
3. Add torn basil leaves and continue heating until the sauce thickens. Adjust with more cream cheese if needed. Season with salt and pepper, then set aside.
4. Drain ricotta cheese on paper towels until reduced to about 12 oz. Transfer to a mixing bowl.
5. Add egg yolks and stir gently to combine. Mix in flour, parmesan, salt, and pepper until just incorporated (avoid overmixing).
6. Shape dough into a flat disk and divide into 8 wedges. Roll one wedge into a 6–7 inch rope and cut into 1-inch pieces.
7. Roll each piece into a ball, then press into a well-floured silicone skull mold. Remove carefully and place on a parchment-lined tray. Repeat until you have 50–55 gnocchi skulls.
8. Bring a large pot of salted water to a boil. Cook gnocchi in small batches until they float, then transfer to a skillet.
9. Remove basil leaves from Alfredo sauce. Add gnocchi to the sauce, stirring gently to coat.
10. Serve warm, topped with minced basil and extra parmesan.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Can make gnocchi ahead of time and refrigerate.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian