Gnocchi Winter Vegetables Sage Cream (Printable View)
Gnocchi and winter vegetables blend with sage cream sauce for a flavorful, comforting seasonal dish.
# Ingredient List:
→ Pasta
01 -
1 pound gnocchi, either store-bought or homemade
→ Vegetables
02 -
2 cups assorted winter vegetables such as carrots, Brussels sprouts, or butternut squash, peeled and chopped into bite-sized pieces
→ Dairy
03 -
1 cup heavy cream
04 -
0.5 cup grated Parmesan cheese
→ Herbs and Aromatics
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
07 -
Optional: Fresh parsley, chopped, for garnish
→ Pantry
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
# Preparation Steps:
01 -
Peel and chop the winter vegetables into uniform, bite-sized pieces.
02 -
Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook according to package instructions until they float to the surface.
03 -
While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Sauté the chopped winter vegetables for 5 to 7 minutes, until tender and slightly caramelized.
04 -
Add the minced garlic to the skillet and cook for 1 to 2 minutes, stirring, until fragrant.
05 -
Pour in the heavy cream and bring to a gentle simmer. Stir in the sage and let the mixture heat through.
06 -
When the cream starts to thicken, add grated Parmesan cheese and mix until it melts into a smooth sauce.
07 -
Drain the cooked gnocchi. Add them to the skillet along with the creamy sauce and vegetables. Toss gently to coat everything evenly.
08 -
Taste and adjust the seasoning with salt and freshly ground black pepper.
09 -
Transfer the gnocchi and vegetables in sage cream sauce onto plates or bowls. Garnish with chopped parsley if desired.
# Supplementary Details:
01 -
Cut all vegetables into similar sizes to ensure even cooking and caramelization.