Gnocchi Alfredo
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
This gnocchi is one of my go-to's for company and potlucks. It’s pure comfort food, especially in the wintertime. —Jessica Silva, East Berlin, Connecticut
Ingredients
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2 pounds potato gnocchi
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3 tablespoons butter, divided
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1 tablespoon plus 1-1/2 teaspoons all-purpose flour
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1-1/2 cups whole milk
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1/2 cup grated Parmesan cheese
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Dash ground nutmeg
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1/2 pound sliced baby portobello mushrooms
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Minced fresh parsley, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 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.
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