- 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
- 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.
- 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. Yield: 5 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Gnocchi Alfredo
"This was a tasty easy recipe. The Alfredo sauce was full flavored and smooth. To keep the fat down, I used fat free half n half, and a butter replacement. I also added a sauteed onion and some garlic to mushrooms. I placed in a casserole dish topped with chives and nutmeg. Baked at 350 degrees for 45 minutes until bubbly. Very good!"
"It was good, but not great. The sauce tasted like gravy with cheese in it. Maybe the next time I make it I'll add my own twist. However, now I know how to make a basic gravy!"
"Very simple and delicious, once I found Gnocchi in our local super market."
"I could not find frozen Gnocchi anywhere. I ended up substituting ravoli. The sauce was great and as soon as I can find Gnocchi, I'd love to try this again."
"I followed others suggestions and sauteed onion, garlic and some fresh chopped spinach along with the mushrooms. We all loved it!! This is a keeper!!"
"Yes, pasta needs salted water when cooking -ok. A little zing can also be added through the addition of some fresh minced garlic, bits of onion/sweet pepper, dried red pepper flakes, some additional Romano (as someone mentioned) , Asiago or other sharp Italian aged cheeses. But, until/unless MArio Batali and/or Lidia Bastianich tells you to - never use cheddar cheese in an Italian kitchen! I shudder at the consequences..."
"Although I haven't make this, but plan to. As I luv to cook, I would absolutly add other flavors,I would start by adding a chicken or mushroom broth to the water and Garlic in the sauce is a definate. Then I think we have a winner here. Ill let you know when I try it !Enjoy everyone"
"as already mentioned this is very bland so I would make it again but with modifications. Onion and Garlic perhaps some romano cheese (because of its stronger flavor) but my concern is that in the instructions for this recipe it indicates you should "bring to a boil for 1-2 min" this will cause a rioux to curdle. You will need to use either canned milk or cream to avoid this."
"where were you when I needed you?first yrs of marriage in Bay Area of Calif., joined a 'gourmet club', assignment: 'gnocchi'....had no clue what that was...'they told me' but certainly NOT that I could find it frozen.......tried to make those babies from scratch....were not pretty, nor particularly tasty...cannot wait to find the frozen and try the recipe...."