- Gnocchi Alfredo.jpg (32.75 KiB) Viewed 238 times
Ready in: 25
Serves: 5
If served as five portions, provides 529 cals, 22g fat (of which 8g saturates), 15g sugar and 1g salt per portion.
Ingredients
- 2lb potato gnocchi
- 3 tbsp butter, divided
- 1 tbsp plus 1½ tsp all-purpose flour
- 1½ cups whole milk
- ½ cup grated Parmesan cheese
- Dash ground nutmeg
- ½lb sliced baby portobello mushrooms
- Minced fresh parsley (optional)
Method
1. Cook gnocchi according to package directions; drain. Meanwhile, in a small saucepan, melt 1 tbsp 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.
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.
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