| 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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