GNOCCHI WITH ALFREDO SAUCE RECIPES

Steps:

• 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., 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.

Steps:

• Preheat the oven to 375 degrees. In a liquid measuring cup, combine the milk and heavy cream. Cover and microwave for 2-3 minutes, until very warm. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute. Sprinkle in the flour. Whisk together and cook the mixture for 1-2 minutes, stirring constantly, until it is bubbling and lightly golden. Pour in the milk and heavy cream mixture and whisk until smooth, scrape the bottom and corners of the pan with a spatula. Cook for 6-8 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Reduce the heat to low. Reserve ½ cup of fontina cheese and ¼ cup of parmesan cheese (for the top of the casserole). Add the remaining fontina cheese and ¾ cup parmesan cheese to the milk mixture and whisk until smooth and melted. Whisk in the salt and pepper.   Remove the gnocchi from the packages and break into individual pieces (if necessary). Gently fold into the sauce. Butter a 9-by-13-inch baking dish. Transfer the gnocchi mixture to the baking dish. Top with the remaining cheeses. Bake for 30-35 minutes until bubbly around the edges. Heat the broiler to high heat and broil for 2 minutes until the top is golden brown. Remove from the oven and let rest 10 minutes. Top with sliced chives and basil, and serve.