Monday, February 11, 2013

Brown Butter Gnocchi

Tonight’s meal is from the ‘Meatless Monday’ section of the book. Having the chapters broken down into the days of the week make menu planning a breeze. Haillie and I enjoyed this meal but my finicky Abby saw mushrooms and ran from the room. She doesn’t know what she’s missing. Next time I think I will add a little white wine while the mushrooms are sautéing. Due to my hectic day I did use the store bought gnocchi. Just another reason for Abby not to like it. Princess only eats her Pap’s homemade gnocchi.  Homemade would have blown this dish away.
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Recipe from Gooseberry Patch Weeknight Dinners.
24 oz pkg frozen gnocchi, uncooked (or homemade which is 100% more delicious)
2 tbsp butter
2 portabella mushrooms, sliced
Cook gnocchi according to package directions; drain. In a large skillet over medium heat, melt butter until browned. Add mushrooms and gnocchi to skillet; cook until lightly golden. Add warm Parmesan Sauce; toss to mix Serves 2 to 4.
Parmesan Sauce
1/3 cup all purpose flour
3 cups milk, divided
1/4 tsp nutmeg
1 cup grated Parmesan cheese
1 tbsp butter
Place flour in a saucepan over medium heat. Gradually add one cup milk; whisk until smooth. Add nutmeg and remaining milk. Continue whisking until mixture thickens and comes to a boil, about 4 minutes. Remove from heat; stir in cheese and butter.

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