Gnocchi Mushroom Alfredo

Gnocchi Alfredo

2 lb Gnocchi (Recipe calls for frozen, but we use dry packaged)

3 Tbsp Butter, Divided

1 Tbsp plus 1 ½ all purpose flour

1 ½ C. Milk

½ C. grated Parmesan Cheese

Dash Ground Nutmeg

½ lb sliced baby Portobello mushrooms

Minced fresh Parsely, optional

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 1-2 minutes, or until sauce is thickened. Remove from heat; stir in cheese and nutmeg until blended. Keep warm. (I like the homemade sauce, but my husband much prefers the Alfredo sauce from a jar bought at the store. Both taste good, so use whichever you wish.)

Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushroom s and gnocchi. Cook and stir 4-5 minutes or until gnocchi are slightly browned and mushrooms are tender.

Serve with sauce. Sprinkle with parsley, if desired.

This recipe has me wanting more Every time I make it! It's so simple and easy, I can't believe it tastes so good! I like it so much I just might have to try my hand at homemade gnocchi.

Enjoy!

Kate

P.S.I found this recipe in the Taste of Home Aug 2009 issue.