Gnocchi Alfredo

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

8 ingredients

2 steps

Ingredients

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

Directions

1

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

In a large heavy skillet, melt remaining butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately add mushrooms and gnocchi; cook and stir 4-5 minutes or until mushrooms are tender and gnocchi are lightly browned. Serve with sauce. If desired, sprinkle with parsley.