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Potato Gnocchi With Sage Cream
Ingredients
2 cups whole milk
1 teaspoon dried sage leaves
1 cup chopped onion
2-3 teaspoons margarine
4 cups small broccoli florets
½ cup water, divided
1 package (16 ounces) potato gnocchi, cooked, warm
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
Salt and pepper to taste
Shredded Parmesan cheese, for garnish
Method
Heat milk and sage leaves to boiling in medium saucepan; reduce heat and simmer 10 minutes. Sauté onion in margarine in large skillet 2 to 3 minutes; add broccoli and ¼ cup water and heat to boiling. Reduce heat and simmer, covered, until broccoli 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 ¼ 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.
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