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Potato Gnocchi with Sage Cream Recipe

Potato Gnocchi with Sage Cream Recipe

6 servings



2 cups fat-free half-and-half or fat-free milk

16-20 thinly sliced medium sage leaves or 1 teaspoon dried sage leaves

2 tablespoons all-purpose flour

1/2 teaspoon ground nutmeg

3/4 cup water, divided

1 cup chopped onion

2 teaspoons margarine or butter

4 cups small broccoli florets

1 package potato gnocchi, cooked, warm

Salt and pepper, to taste

Shredded Parmesan cheese, as garnish


Heat half-and-half and sage (if using dried sage, tie leaves in small cheesecloth bag) to boiling in medium saucepan, reduce heat and simmer, covered, 10 minutes. Strain, discarding sage. Return half-and-half to saucepan and heat to boiling, whisk in combined flour, nutmeg, and 1/4 cup water. Boil, whisking, until thickened, about 1 minute, keep warm.


Saute onion in margarine in large skillet 2 to 3 minutes, add broccoli and remaining 1/2 cup water and heat to boiling. Reduce heat and simmer, covered, until broccoli is crisp-tender, about 5 minutes, drain. Add sauce and gnocchi and cook 2 to 3 minutes, season to taste with salt and pepper. Sprinkle with cheese.

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