Mushroom Gnocchi

This dish on its own is not a full meal.  Gnocchi is a potato dumpling, so it is a very starchy food.  To get a food balance, I recommend trying to keep the 1/2 plate method in mind.  This involves making half of your played filled with non-starchy vegetables, 1/4 of the plate is starch, 1/4 of the plate is lean protein.

So to form a health, balanced plate you can add some chicken to the dish and have a side salad.  Or cook up some green beans and serve with baked fish.

This is a pretty healthy cream sauce recipe because it is made mostly with skim milk.  Because it is so much lower in fat, you have to make sure it doesn't get too hot.  I kept the flame low, kept stirring, and occasionally added more milk. Adding cold milk intermittently helps keep the temperature down.  It needs to simmer for a while in order to reduce and thicken.

Mushroom Gnocchi

What you'll need:
- 1/2 package gnocchi
- 1 cup chopped mushrooms, such as baby portobellas
- 1/3 cup chopped white onion
- 1/2 tbsp buttery spread
- 1/2 tbsp flour
- 1/4 cup heavy cream
- 1 cup skim milk
- 1/8 tsp salt
- 1/2 tsp pepper

What to do:
1.  Heat water for gnocchi.  Cook according to package directions.

2.  Heat medium sauce pan over medium heat.  Add mushrooms and cook  about 5 minutes, stirring occasionally.  Add onion and cook 3 minutes.  Add butter and stir, cook for 2-3 minutes.  Add flour and stir constantly for 1-2 minutes to allow the flour to cook.

3.  Add cream and 1/4 cup of skim milk and stir.  Keep heat low and make sure the liquid does not come to a boil.  Add the rest of the milk 1/4 at a time every 5 minutes.  Continue stirring.

4.  After gnocchi is cooked, add to the sauce and stir.  Recipe makes 2 servings.