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.
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.
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.
Medici Ermete Concerto Lambrusco Reggiano
Intensely ruby red with pleasant aromas that are persistent and fruity. Dry but fruity at the same time. Soft and fresh on the palate.