From the September/August issue of Taste of Home
2 lbs frozen potato gnocchi
3 Tbsp butter, divided
1 Tbsp plus 1 1/2 tsp all purpose flour
1 1/2 cups milk
1/2 cup grated Parmesan cheese
dash ground nutmeg
1/2 lb sliced baby portobello mushrooms
minced fresh parsley, optional
Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1Tbsp butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; 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.
**This too is as of yet untried (by me)
gnocci one of my favorites....the potato dumplings were rather bland and a bit chewy...the sauce was good the first night (when I ate it) but separated when we had leftovers the next night (when Steve ate it) (duh, alfredo always does that!)...the best part was the portobello mushrooms sauteed in butter. YUM!
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