Not only is this dish delightful on your pocket it is so incredibly delicious and easy to make. Tonight I made Gnocchi Alfredo for dinner. A recipe I got from the magazine Taste of Home. The magazine is filled with tons of great recipes, many of which are very affordable.
Both Nick and I loved this meal. Nick says its up there with my Garlic Fettuccine Alfredo and Chicken Cutlets. So I know it’s good.Â I will say it is very filling so make sure you have lots of room in your belly.
Here’s the dish:
Prep Time: 20 mins.
Makes 5 servings
2 lbs. frozen potato gnocchi
3 Tbsps. butter
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 portabello mushrooms
Minced fresh parsley, 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; cool and stir for 1-2 minutes or until thickened. Remove from the stir in cheese and nutmeg until blended. Keep warm.
Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.
Some addendum’s I made to the recipe… I used heavy cream instead of milk. Since we are not big fan of mushrooms, I did not use them. I also did not use parsley on the top of the pasta. I typically grate some extra cheese to put on top of the plated pasta. It did need a bit of salt and pepper as well as some extra cheese. I would leave that up to the individual because it is personal taste.
Let me know if you make this meal, I would love to hear your feedback.