Serving Size / Yield
- 2 lb. potato gnocchi
- 3 Tbs. butter
- 1 Tbs. all-purpose flour
- 1 C. whole milk
- 1/2 C. Parmesan cheese, grated
- 1 Tbs. fresh parsley, minced
Follow package directions to cook gnocchi. Drain. In a small saucepan, melt 1 Tbs. butter. Stir in flour and gradually whisk in milk. Mix until smooth. Bring to boil and stir constantly for 1 to 2 minutes. Remove from heat. Stir in cheese. Keep warm.
In a large skillet, melt remaining butter over medium heat. Add gnocchi. Stir for 4 to 5 minutes or until lightly browned. Remove from heat. Mix gnocchi with sauce. Sprinkle cheese and parsley on top.