Shelly's Recipe

GNOCCHI ALFREDO

Category: Potatoes

2 lbs frozen potato gnocchi
3 tbsp butter, divided
1 tbsp plus 1 1/2 tsp flour
1 1/2 cups milk
1/2 cup grated parmesan cheese
Dash ground nutmeg
1/2 lb sliced baby Portobello mushrooms
Minced parsley

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

Drain gnocchi. In a heavy skillet, cook remaining butter over medium heat until golden brown. Add mushrooms and gnocchi. Cook and stir for 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley. Serves 4