Total TimePrep/Total Time: 25 min.
- 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.
Editor's NoteLook for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts1 cup gnocchi mixture with 1/3 cup sauce: 529 calories, 14g fat (8g saturated fat), 46mg cholesterol, 996mg sodium, 81g carbohydrate (15g sugars, 5g fiber), 19g protein.
Jul 5, 2018
This was a very good recipe. I only used 1 lb. of mini gnocchi and that was plenty for my son and I. I followed the rest of the directions exactly, except I did not measure the cheese, but I used a lot. I grated Parmesan Reggiano, added store-bought grated Parmesan and added grated Cheddar. I had no interest in making an Italian dish, just wanted to make an American one, I hope that the reviewer who was in a tizzy about how insulted Italian chefs would be for anyone using Cheddar cheese in Italian food will forgive me. If not, that's ok too.
Feb 2, 2015
Good and easy to make, though next time I would add some sauteed garlic with the mushrooms. It's a basic white sauce recipe, so it's fairly easy to make.
Jul 3, 2014
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!
Mar 15, 2012
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!
Nov 26, 2011
Very simple and delicious, once I found Gnocchi in our local super market.
Sep 21, 2011
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.
Sep 19, 2011
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!!
Sep 16, 2011
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...
Sep 16, 2011
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
Sep 16, 2011
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.
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