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Potato Gnocchi with Sage Sauce

2 cups 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
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.
Makes 6 servings.


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