Ingredients
2 pounds potato gnocchi3 tablespoons butter, divided1 tablespoon plus 1-1/2 teaspoons all-purpose flour1-1/2 cups whole milk1/2 cup grated Parmesan cheeseDash ground nutmeg1/2 pound sliced baby portobello mushroomsMinced fresh parsley, optional
Preparation
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.
