 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
This gnocchi is one of my go-tos for company and potlucks. Itâs pure comfort food, especially in the wintertime. Ingredients:
2 pounds potato gnocchi |
3 tablespoons butter, divided |
1 tablespoon plus 1-1/2 teaspoons king arthur unbleached all-purpose flour |
1-1/2 cups whole milk |
1/2 cup grated parmesan cheese |
dash ground nutmeg |
1/2 pound sliced baby portobello mushrooms |
minced fresh parsley, optional |
Directions:
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.
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. Yield: 5 servings.
|
|