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Creamy Gnocchi with Walnuts and Sage

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Recipe created by Cathy Pollak | Serves: 3-4 (small portions)

Ingredients:

Fried Sage Leaves & Walnuts:

  • 12 fresh sage leaves
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup whole walnuts

Bechamel Sauce:

  • 2 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1-1/2 cups whole milk
  • 3 large cloves of garlic, pressed or make into a paste
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon both salt and pepper
  • 1/4 teaspoon freshly grated nutmeg

Pasta:

  • 1 pound gnocchi, uncooked
  • Parmesan cheese

Directions

  • Add oil to a small skillet over medium heat. When oil is heated, add sage leaves, four at a time, and fry for 30 seconds. Place on a paper-towel lined plate to drain. Set aside.
  • In another nonstick, dry skillet, toast walnuts over low heat until they are slightly browned and fragrant, about 8-10 minutes. Remove from heat and pan. Set aside.
  • To make bechamel sauce, add butter to a large saucepan (12" works great) over medium heat. Once melted add flour and whisk until fully incorporated. Slowly pour in milk, whisking constantly to remove any lumps. Add garlic, sage, salt, pepper and nutmeg. Simmer until sauce has thickened. About 7-10 minutes. Keep warm.
  • Meanwhile, cook gnocchi according to package directions. Place them directly into the sauce when they are finished cooking.
  • To serve, place gnocchi in bowl, Garnish with fried sage leaves, walnuts and Parmesan cheese.

- Recipe courtesy of Cathy Pollak

 

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