• 1 1/4 cups vegetable broth
• 2 oz Parmesan cheese - grated (1 cup)
• 1/4 cup heavy cream
• 1/8 tsp ground nutmeg
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 3 Tbsp unsalted butter (2 + 1)
• 1 lb vacuum packed gnocchi
• 1 lb cremini mushrooms - trimmed and quartered
• 2 garlic cloves - minced
• 1/4 cup green basil leaves - torn

1. Whisk broth, Parmesan, cream, nutmeg, and pepper together in bowl; set aside
2. Melt 2 Tbsp butter in 12“ nonstick skillet. Add gnocchi and cook until lightly browned, about 5 min.; transfer to plate.
3. Melt remaining 1 Tbsp butter in now empty skillet. Add mushrooms and salt and cook until golden brown, about 10 min. Stir in garlic and cook until fragrant, about 30 sec. Add broth mixture and gnocchi and bring to simmer. Cook, stirring occasionally, until sauce has thickened, 5 -7 min. Sprinkle with basil and serve.

Serves: 4        Total cook time: 25 min
Source: Cook's Country Oct/Nov 2016