Potato Gnocchi with Sage Cream
A Carolina mountain recipe for Potato Gnocchi with Sage Cream.
Ingredients
- 2 cup whole milk
- 1 tsp dried sage leaves
- 1 cup chopped onion
- 2−3 teaspoons margarine
- 4 cup small broccoflower, or broccoli, florets
- 0.5 cup water, divided
- 1 package potato gnocchi, cooked, warm, 16 ounces
- 2 tbsp all−purpose flour
- 0.5 tsp ground nutmeg
Instructions
- 1
Salt and pepper to taste Shredded Parmesan cheese, for garnish Heat milk and sage leaves to boiling in medium saucepan; reduce heat and simmer 10 minutes. Saute onion in margarine in large skillet 2 to 3 minutes; add broccoflower and 1/4 cup water and heat to boiling. Reduce heat and simmer, covered, until broccoflower is tender and water gone, 5 to 8 minutes. While vegetables are cooking, cook gnocchi according to package directions; add to vegetables in skillet. Heat milk and sage mixture to boiling. Mix flour, nutmeg, and remaining 1/4 cup water; whisk into milk. Boil, whisking constantly, until thickened, about 1 minute. Pour sauce over vegetables and gnocchi in skillet and season to taste with salt and pepper. Spoon into serving bowl; sprinkle with Parmesan cheese. Potato Gnocchi with Sage Cream 45
- 2
Sesame Ginger Noodles Dressing: 1/2 cup creamy peanut butter 3/4 cup chicken broth 1/4 cup soy sauce 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1 tablespoon sesame oil 1 clove minced garlic 2 cups trimmed watercress 1 cucumber, peeled, halved lengthwise, seeded and thinly sliced 1/2 cup finely diced yellow pepper 1/2 cup finely diced red pepper 1/4 cup thinly sliced radishes 1/4 cup thinly sliced green onions 18 oz. linguini Dressing: Puree all dressing ingredients in blender until smooth. Combine veggies in large bowl. Cook pasta according to directions; drain and rinse. Add to bowl with veggies. Toss with dressing. Sesame Ginger Noodles 46