Gnocchi Alfredo

I learned that I like gnocchi (potato dumplings) while trying them for the first time on my trip this summer. Occasionally we prepared meals in our hotel room, when possible, and that usually meant ravioli, spaghetti, tortellini, and gnocchi, with either tomato sauce or pesto. Gnocchi are round, about the size of a grape, and have a chewy, soft texture. They will probably be in the refrigerator/freezer section at the grocery store.

Recently I found this recipe in Taste of Home magazine. It was really quick to make, and you can add other things to the pasta if you choose. (I added green peas, in fact.)

This recipe is for two medium-sized portions:

16 ounce package of gnocchi
6-8 baby portobello mushrooms, sliced
1 cup milk
1/4 cup parmesan cheese
1/2 Tbsp. butter (for sauce)
1 Tbsp. butter (for gnocchi)
1 tbsp. flour

1. Boil the gnocchi according to the package. When they're done, turn off the heat and add the mushrooms for a minute or so. Then drain it all.

2. While you're boiling the gnocchi, melt the 1/2 Tbsp. butter and then stir in the flour. When it's mixed in, add the milk. Bring it to a boil and let it thicken while stirring it for about 2 minutes. Turn the heat down and stir in the cheese until smooth.

3. In a skillet, melt the 1 Tbsp. butter and add the gnocchi and mushrooms. Allow them to brown, but stir to prevent burning and sticking. Add the sauce and you're done!