Gnocchi Alfredo

By ackmayhew

Ingredients

• 2 pounds frozen potato gnocchi
• 3 tablespoons butter, divided
• 1 tablespoon plus 1-1/2 teaspoons all-purpose flour
• 1-1/2 cups milk
• 1/2 cup grated Parmesan cheese
• Dash ground nutmeg
• 1/2 pound sliced baby portobello mushrooms
• Minced fresh parsley, optional

Details

Servings 5

Preparation

Step 1

Cook gnocchi according to package directions. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm.

Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat for 5-7 minutes or until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.