Gnocchi Alfredo

By Cheryl-4

Ingredients

• 2 lbs frozen potato gnocchi
• 3 Tbsp. butter, divided
• 1 Tbsp. plus 1-1/2 tsp. all purpose flour
• 1-1/2 cups milk
• 1/2 cup grated Parmesan cheese
• Dash ground nutmeg
• 1/2 lb. sliced baby portobella mushrooms
• Minced fresh parsley, optional

Preparation

Step 1

Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 Tbsp. 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 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.