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Potato Gnocchi


2 cups whole 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, warm

 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.

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