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.
Ingredients
24 oz pkg frozen gnocchi, uncooked (or homemade which is 100% more delicious)
2 tbsp butter
2 portabella mushrooms, sliced
Directions
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
Ingredients
1/3 cup all purpose flour
3 cups milk, divided
1/4 tsp nutmeg
1 cup grated Parmesan cheese
1 tbsp butter
Directions
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.