Balsamic Glazed Walnut salad and Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce

Gina Gannon goes In The Kitchen with registered dietitian Meredith McGrath from Redner's Markets and ingredients from Alessi foods for some fun recipes you can make this fall.

On the menu for this week is a Balsamic Glazed Walnut salad and Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce. Yumm!

The two-course menu takes about 20 minutes and can be done simultaneously. Bon Appetit!

For more Recipes, check out In the Kitchen with Alessi.

Enter to win a $100 Redner's Gift Card. Enter here: Sweepstakes