Potato Gnocchi with Sage Sauce

Potato Gnocchi with Sage Sauce


  • 2 cups milk
  • 1 teaspoon dried sage leaves
  • 1 cup chopped onion
  • 2-3 teaspoons margarine
  • 4 cups small broccoflower, or broccoli florets
  • 1/2 cup water, divided
  • 1 package (16 ounces) potato gnocchi, cooked
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 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. Makes 6 servings.

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