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Gnocchi in Nutmeg Al Fredo with Mushrooms

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Gnocchi in Nutmeg Al Fredo with Mushrooms

Adventures in Vegetarianism Continued…Is it Winter?  Or is it Spring?   Smashing together a forever long winter into some Spring like weather with Gnocchi in a Nutmeg Al Fredo, Mushrooms & Shallots Sauteed in White Wine, Spring Mix dressed in Red Pepper Vinaigrette, and topped with a soft-cooked egg.  The cheesy Al Fredo sets the base, for the chew of the mushrooms and the crunchy acidic greens, all brought together with a velvety yolk.

Gnocchi in Nutmeg Al Fredo with Mushrooms

Gnocchi in Nutmeg Al Fredo with Mushrooms

April 23, 2018
: 10 min
: 20 min
: 30 min
: Medium


  • 1 lb gnocchi
  • 5-6 medium mushrooms, portabella, sliced
  • 1 shallot, minced
  • 1/4c white wine
  • eggs
  • salt & pepper
  • olive oil
  • scallion, for garnish
  • 1/4lb butter
  • 1 tbsp flour
  • 1c heavy cream
  • 1c milk
  • 1/4 tsp nutmeg
  • 1c shredded parmesan
  • 2c spring mix
  • 1/2c red pepper, diced
  • 1/4c red wine vinegar
  • 1/4c olive oil
  • Step 1 Start water boiling for gnocchi, add some salt.
  • Step 2 Prepare and cut vegetables, measure ingredients.
  • Step 3 In small bowl, combine red pepper, red wine vinegar, olive oil, salt and pepper.
  • Step 4 Heat oil in pan, add shallots, simmer, add mushrooms, salt, let saute.
  • Step 5 Heat butter, add flour, whisk, let foam develop.
  • Step 6 To empty pan, heat oil for egg.
  • Step 7 To mushrooms, add white wine. Remove from heat.
  • Step 8 To butter, add cream and nutmeg, simmer until foaming
  • Step 9 Drop gnocchi in boiling water.
  • Step 10 To butter and cream, add cheese, milk, whisk. Remove from heat. Season as needed.
  • Step 11 Remove floating gnocchi, into sauce.
  • Step 12 Fry egg, covered, 2-3 mins
  • Step 13 Dress salad and plate with gnocchi and mushrooms
  • Step 14 Finish with egg, scallions and black pepper
  • Step 15 Enjoy!

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