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Phyllis Cook Sliger
Fried gnocchi with sage sauce
Broccoli, fennel, bacon and sage with gnocchi.
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Ingredients
Directions
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Cut the sage into strips. Heat the oil in a frying pan and fry the gnocchi and sage for 12 min. Over medium heat until golden brown and done.
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Meanwhile, divide the broccoli into small florets. Peel the sprout of the broccoli and cut into cubes.
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Boil the broccoli for 2 minutes in water. Drain and collect 100 ml of the cooking liquid.
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Meanwhile, heat a frying pan without oil or butter and fry the bacon for 6 min. On medium heat until golden brown and crispy.
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In the meantime cut the stems and a piece of the underside of the fennel bulb, halve in length, remove the hard core and cut into strips.
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Add to the fried bacon and cook for another 5 minutes. Add 2/3 of the broccoli in the last 2 minutes. Season with pepper and salt.
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Mash the rest of the broccoli with the sage, cream cheese and the cooking liquid with the hand blender into a sauce. Season with pepper and salt.
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Scoop the gnocchi and vegetables together and spread over 4 deep plates. Divide the sauce and serve immediately.
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Nutrition
805Calories
Sodium0% DV2.765mg
Fat57% DV37g
Protein48% DV24g
Carbs29% DV88g
Fiber40% DV10g
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