September 18, 2016
Comfort Food, Main Dish, Side Dishes,
Dairy, Pasta, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Vegetarian, Butter/Margarine, Kosher Dairy more
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"Got the basic recipe from another site. Made a couple additions to make it more tasty."
Heat oil and 1 tablespoon butter in skillet. Add onion, peppers, mushrooms and black pepper. Stir well and saute till soft.
In the meantime, bring a large saucepan of water to a boil and cook gnocchi according to package directions. Drain and keep covered.
Place dry rubbed sage in a small bowl with the lemon juice and microwave for 30 seconds to reconstitute the sage (if using fresh sage, this step is not necessary). Place the 4 tablespoons of butter in a small saucepan on medium heat and melt till it begins to brown. Watch it carefully, because it will burn quickly once it starts to brown. Remove from heat. Add lemon juice to browned butter with sage, garlic powder and salt. Stir and heat again just to warm. Pour over gnocchi, stir, then stir in the parmesan cheese and the sauted vegetables.
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