Gnocchi Alfredo
 |
Gnocchi Alfredo Trade in your boring ol' pasta dish and give this one a try instead. Explore your wild side this week! Makes 5 servings Recipe from Taste of Home Magazine |
INGREDIENTS:
| 2 |
lbs frozen potato gnocchi |
| 3 |
tbsp butter, divided |
| 1 |
tbsp plus 1½ tsp all-purpose flour |
| 1½ | cups milk |
| ½ |
cup grated Parmesan cheese |
| Dash ground nutmeg |
|
| ½ |
lb sliced baby portobello mushrooms |
| Minced fresh parsley, optional |
DIRECTIONS:
| 1. |
Cook gnocchi according to package directions. |
| 2. |
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. Keep warm. |
| 3. |
Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until |
| |
golden brown (do not burn). |
| 4. |
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. |