![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2004\/03\/POTATO-GNOCCI-WITH-SAGE-CREAM-768x1024.jpg\")
2 C. Skim milk
\n1 tsp. dried sage leaves
\n1 C. chopped onion
\n2-3 tsp. margarine
\n4 C. small broccoflower, or broccoli, florets
\n1\/2 C. water, divided
\n1 package (16 oz.) potato gnocchi, cooked, warm
\n2 T. all-purpose flour
\n1\/2 tsp. ground nutmeg
\nSalt and pepper to taste
\n1oz. Shredded Parmesan cheese, for garnish<\/p>\n
Heat milk and sage leaves to boiling in medium saucepan; reduce heat and simmer 10 minutes. saut\u00e9 onion in margarine in large skillet 2 to 3 minutes; add broccoflower and 1\/4 C. 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 C. 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.<\/p>\n
Yield: 6 servings
\nCalories: 387
\nFat: 3.6g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. Skim milk 1 tsp. dried sage leaves 1 C. chopped onion 2-3 tsp. margarine 4 C. small broccoflower, or broccoli, florets 1\/2 C. water, divided 1 package (16 oz.) potato gnocchi, cooked, warm 2 T. all-purpose flour 1\/2 tsp. ground nutmeg Salt and pepper to taste 1oz. Shredded Parmesan cheese, for garnish Heat milk and sage leaves to boiling in medium saucepan; reduce heat and simmer 10 minutes. saut\u00e9 onion in margarine in large skillet 2 to 3…<\/p>\n