Potato Gnocchi with Sage Cream

Ingredients and Instructions

2 cups whole milk

1 teaspoon dried sage leaves

1 cup chopped onion

2?3 teaspoons margarine

4 cups small broccoflower, or broccoli, florets

1/2 cup water, divided

1 package (16 ounces) potato gnocchi, cooked, warm

2 tablespoons all?purpose flour

1/2 teaspoon ground nutmeg

Salt and pepper to taste

Shredded Parmesan cheese, for garnish

Heat milk and sage leaves to boiling in medium saucepan; reduce

heat and simmer 10 minutes.

Saute onion in margarine in large skillet 2 to 3 minutes; add

broccoflower and 1/4 cup 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 cup 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.