GNOCCHI WITH MUSHROOM SAUCE
1 pkg (16-oz) potato gnocchi
2 cans (10.75 oz each) condensed cream of mushroom soup with roasted garlic
1 pkg (8-oz) presliced fresh brown mushrooms
1 cup frozen chopped onion
1/2 cup Madeira wine
2 tsp dried Italian seasoning
Shredded Parmesan cheese
Chopped fresh parsley
In a large pot of salted, boiling water, cook gnocchi for 3 to 4 minutes. As gnocchi float to top, remove with slotted spoon. Transfer to a 4-quart slow cooker.
Stir soup, mushrooms, onion, wine and Italian seasoning into slow cooker until thoroughly combined.
Cover and cook on LOW for 2 to 3 hours or until heated through.
Serve with Parmesan cheese and chopped parsley.
*recipe taken from Sandra Lee's Semi-Homemade Slow Cooker Recipes