Gnocchi Alfredo

• 2 pounds potato gnocchi
• 3 tablespoons butter, divided
• 1 tablespoon plus 1-1/2 teaspoons 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

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.

potato gnocchi, butter, flour, milk, parmesan cheese, ground nutmeg, baby portobello mushrooms, fresh parsley

Taken from www.tasteofhome.com/recipes/gnocchi-alfredo/ (may not work)