Gnocchi with Broccoli,
Portobello and Sage
FOR THE LOVE OF SAGE
I mixed this Potato Gnocchi dinner together on the fly. It was something I had a taste for and thought the family might enjoy. Like a lot of recipes I like, it’s rich with cream and Parmesan cheese.
Sage is used in many Mediterranean dishes This herb is aromatic and intense in flavor. Fresh sage is sometimes battered and fried, which is delicious served on the side of meat or poultry. Many other Italian dishes like pizza, saltimbocca, foccacia and pastas call for the use of sage.
For this Potato Gnocchi recipe I prefer fresh sage, but I ended up using rubbed sage because I didn’t have time to run out and buy fresh. I also topped it off with my favorite smoked mozzarella and threw it under the broiler for a few minutes until the cheese melted and browned on top.
1 pound of fresh gnocchi
1 medium size bunch of broccoli
8 baby Portobello mushrooms, sliced
1 bunch of long green onions. Chopped
3 cloves of garlic, finely chopped
2 Tbls of butter
1 Tbles of extra virgin olive oil
1 cup of heavy whipping cream
8 fresh sage leaves or 1 tsp of dried rubbed sage
1/2 tsp of salt
1 tsp of fresh ground black pepper
1 cup of freshly grated parmesan cheese
6 slices of smoked mozzarella
1/4 cup of flat leaf parsley, chopped
In 5 quarts of salted boiling water cook the gnocchi until they float to the top and remove with a slotted spoon and set aside.
Steam the broccoli until tender and chop and set aside.
In a large frying pan saute the onions, garlic, and mushrooms in the butter and oil until tender, around 2 minutes.
Add the cream, sage, salt and pepper and cook for around 8 minutes until the cream gets bubbly and starts to thicken.
Stir in the parmesan cheese until melted.
Add the broccoli and the gnocchi for 1 minute longer.
Transfer the mixture into a glass baking dish
Top with the smoked mozzarella
Sprinkle with parsley
Place under broiler until the cheese is melted and slightly brown. Be careful not to burn the top.
Serve with a crusty garlic bread. Serves 2 people.
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