Creamy Sage Gnocchi

Servings: 3 as main, 6 as side

• Calories: 521kcal | Total Fat: 32g
• Carbohydrates: 44g | Saturated Fat: 20g
• Sugar: 1g | Protein: 10g
• Sodium: 666mg | Cholesterol: 105mg
• Fiber: 3g | Iron: 5mg
• Potassium: 102mg | Calcium: 245mg
• Vitamin A: 1148IU | Vitamin C: 1mg

• Prep Time: 10mins
• Cook Time: 10mins
• Total Time: 20mins

Ingredients

• 1) 2 tablespoons butter
• 2) 3 tablespoons fresh sage chopped finely
• 3) 1 clove garlic minced
• 4) 1 cup heavy/whipping cream
• 5) 450g uncooked potato gnocchi
• 6) 0.5 cup freshly grated parmesan
• 7) 0.5 cup white wine
• 8) 0.5 teaspoon Dijon mustard
• 9) Dried oregano and basil, to taste
• 10) Onion and garlic powder, to taste
• 11) Nutmeg, to taste
• 12) Salt & pepper to taste

Steps

• 1) Add the butter to a skillet over medium heat. Once it melts, let it cook for about a minute.
• 2) Add the sage to the pan, and let it cook for a minute or so, stirring often.
• 3) Add the garlic, white wine, Dijon mustard, and cream to the skillet. Give it a good stir/whisk..
• 4) Add the uncooked gnocchi to the sauce and then cook, uncovered, stirring occasionally, for 6-8 minutes,
  or until the gnocchi has softened and the starch released has thickened up the sauce to your liking.
  You may need to turn down the heat a bit if it's bubbling too much.
• 5) Take the pan off the heat and stir in the parmesan and season with salt & pepper as needed.

Notes

• 1) Substitute heavy whipping cream for a mixture of creme frâiche and evaporated milk.
• 2) Add chicken or pork for greater protein.
• 3) If using homemade gnocchi, boil them first before adding to the sauce.
• 4) Consider adding chopped sweet peppers, sun dried tomatoes, mushrooms, and/or spinach for greater vegetable content.