2 cups low fat milk
1 teaspoon dried sage leaves
1 cup chopped onion
2-3 teaspoons MCT Oil
4 cups small broccoflower, or broccoli, florets
1/2 cup water, divided
1 package (16 ounces/450g) potato gnocchi, cooked, warm
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Heat milk and sage leaves to boiling in medium saucepan; reduce heat and simmer 10 minutes.
Sauté 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.
1 teaspoon dried sage leaves
1 cup chopped onion
2-3 teaspoons MCT Oil
4 cups small broccoflower, or broccoli, florets
1/2 cup water, divided
1 package (16 ounces/450g) potato gnocchi, cooked, warm
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Heat milk and sage leaves to boiling in medium saucepan; reduce heat and simmer 10 minutes.
Sauté 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.
Little Leakers
Low Fat Potato Gnocchi with Sage Cream
