CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats, Eggs |
|
Dujour02 |
1 |
servings |
INGREDIENTS
1 |
c |
Butter |
4 |
|
Fresh sage leaves |
1/2 |
c |
Steamed; fresh peas |
1/2 |
c |
Scallions; white part diced |
1/2 |
c |
Steamed; finely diced |
|
|
; carrots |
1/2 |
c |
Finely diced zucchini; green part only |
1/4 |
|
Broccoli rape; blanched and diced |
1/2 |
c |
Steamed fava beans |
1 1/2 |
c |
Chicken stock |
1 |
|
Gnocchi recipe |
1/2 |
c |
Grated Parmigiano-Reggiano |
1 |
pn |
Crushed red pepper |
INSTRUCTIONS
Cut the butter into pieces to facilitate melting. In a skillet, distribute
the butter and sage and stir over low heat. Add the vegetables and the
stock, season and let simmer for a few minutes, then add the cooked
gnocchi, turning gently with a wooden spoon until the gnocchi are coated
with sauce and heated through, about 1-2 minutes. Transfer the sauced
gnocchi to serving plates, sprinkle with Parmigiano-Reggiano and pepper,
serve immediately.
Yield: 6 servings.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9254 - LIDIA BASTIANICH
Converted by MM_Buster v2.0l.
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