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.

Chicken Tetrazzini

Love! Baby Portabella Mushrooms!
You can really use any kind but those are my go to mushrooms. Add chicken and I'm one happy girl. I don't think I could ever tire of chicken and mushrooms. Would love to blog some more but have very little time. Will have to catch up soon.
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Recipe from Gooseberry Patch Meals in Minutes 10th Anniversary Edition.
Ingredients
12 oz package fettuccine pasta
1 cup sliced mushrooms
1/2 cup onion, chopped
7 tbsp butter, divided
1/4 cup all purpose flour
1 tsp salt
1/4 tsp pepper
2 cups half and half
1/4 cup chicken broth
2 cups cooked chicken, chopped
1/3 cup grated parmesan cheese
1 cup bread crumbs
Directions
Prepare paste according a to package directions; drain. In a skillet over medium heat, sauté mushrooms and onion in one tablespoon butter until golden; remove from skillet. Melt 4 tablespoons butter in same skillet; whisk in flour, salt and pepper, stirring until smooth and bubbly. Add half and half; boil for one minute. Remove from heat; mix in broth, chicken, fettuccine and mushroom mixture. Spoon into a greased 13" x 9" baking pan. Sprinkle with Parmesan cheese; set aside. Melt remaining butter and toss with bread crumbs; spread over casserole. Bake uncovered at 350°F for 35 to 45 minutes. Serves 6.