teaspoon italian seasoning (I have also used Greek Seasoning)
lb potato gnocchi
Serving Size: 1 (178) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 130 g74 %
Total Fat 14.5 g22 %
Saturated Fat 8.9 g44 %
Cholesterol 43.7 mg
Sodium 150.5 mg
Dietary Fiber 1 g4 %
Sugars 0.9 g3 %
Protein 5.3 g
Bring a large pot of salted water to a boil.
In the meanwhile, in a large skilled, melt the butter over medium-low heat. Add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
Add 1 tbsp flour to the onions/garlic. Stir constantly for 2 minutes. Add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). Stir in the cheese, spinach, broccoli, salt, pepper and spice. Remove from heat, cover and set aside.
When the water is boiling, cook your gnocchi as per the directions on the package. Drain when done. Add sauce to the gnocchi and stir to coat. (You can either cook it or freeze it at this time).
Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
IF COOKING FROM FROZEN. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.