Gnocchi Alfredo

Name: Gnocchi Alfredo
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams sliced baby portobello mushrooms; 3 Tbsps butter, divided; 1 Tbsp all-purpose flour; 5 servings Minced fresh parsley, optional; 1 Dash ground nutmeg; 50 milliliters grated Parmesan cheese; 907 grams potato gnocchi; 366 milliliters whole milk

Gnocchi Alfredo

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Gnocchi Alfredo at home. This recipe serves 5. One portion of this dish contains about 14g of protein, 14g of fat, and a total of 458 calories. If you have baby portobello mushrooms, parsley, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. Users who liked this recipe also liked Gnocchi with Mushroom Alfredo Sauce, Gnocchi with Mushroom Alfredo Sauce, and Loaded Chicken Alfredo Gnocchi Bake.

Instructions

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.

Ingredients you will need

Gnocchi

Butter

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from heat; stir in cheese and nutmeg until blended. Keep warm.

Ingredients you will need

Cheese

Nutmeg

In a large heavy skillet, melt remaining butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Gnocchi

Serve with sauce. If desired, sprinkle with parsley.

Ingredients you will need

Parsley

Sauce

Equipment

Sauce Pan

Whisk

Frying Pan

Ingredients

Servings:

227grams

sliced baby portobello mushrooms 3Tbsps

butter, divided 1Tbsp

all-purpose flour 5servings

Minced fresh parsley, optional 1Dash

ground nutmeg 50milliliters

grated Parmesan cheese 907grams

potato gnocchi 366milliliters

whole milk

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Medici Ermete Concerto Lambrusco Reggiano with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.