| 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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