Gnicchi Alfredo

Gnocchi Alfredo

2 lb. frozen potato gnocchi
3 T. butter divided
1 T. plus 1 1/2 t. all purpose flour
1 1/2 C. milk
1/2 C. grated Parmesan cheese
dash ground nutmeg
1/2 lb. sliced baby portobello mushrooms
minced fresh parsley, optional

Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 T. butter. Stir in flour until smooth, gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm.

Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.