Vegetarian

Potato gnocchi with dulcelatte and sage is for Dinner.

Potato gnocchi with dulcelatte and sage takes several minutes to prepare.

Potato gnocchi with dulcelatte and sage takes several minutes to cook.

Potato gnocchi with dulcelatte and sage makes 4 servings.

The ingredients for Potato gnocchi with dulcelatte and sage are:

500g fresh potato gnocchi
100g (3?oz) broccoli
100g (3?oz) cherry tomatoes, halved
150g Dolcelatte cheese roughly crumbled
100ml double cream
20ml dry white wine
15g fresh sage, roughly chopped
Black pepper
2tbsp breadcrumbs

Here is how you make Potato gnocchi with dulcelatte and sage:

Heat the oven to 190?C/375?F/Gas 5. Cook the gnocchi according to pack instructions, remove from water using a slotted spoon and put aside, then using the same water blanch the broccoli and drain.Combine half of the Gorgonzola, the cream and the wine in a small saucepan and whisk until smooth. Stir in the sage and season with black pepper, bring to the boil whilst continuing to whisk, then remove from the heat and add the gnocchi, broccoli and cherry tomatoes.Tip into an ovenproof dish, sprinkle with the rest of the cheese and the breadcrumbs and bake for 15-20 minutes until golden and bubbling. Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user PRIT28.

The nutritional information for Potato gnocchi with dulcelatte and sage is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 439.4

• Total Fat: 19.1 g
• Cholesterol: 0.0 mg
• Sodium: 66.8 mg
• Total Carbs: 53.7 g
• Dietary Fiber: 1.2 g
• Protein: 13.9 g

The dietary needs meet for Potato gnocchi with dulcelatte and sage is Vegetarian