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GNOCCHI WITH BROCCOLI SAUCE1 pound ground chicken or ground turkey1 small onion, chopped 4 garlic cloves, chopped 1 tablespoon olive oil 2 tablespoons parsley 1 pound Gnocchi, fresh or frozen Sauce: 4 cups water 4 cups fresh broccoli florets, chopped 4 garlic cloves, whole 13¾ ounce can low sodium chicken broth 10¾ ounce can of cream of broccoli, (low salt, low fat variety) 1 cup half & half 3 tablespoons butter, melted 3 tablespoons flour ¼ cup Romano cheese fresh parsley, optional • In a large pan, sauté onion and garlic in olive oil until tender. Add ground poultry and cook until no pink remains. Drain liquid from pan and stir in parsley. Simmer for 15 minutes. • To make sauce: In a large saucepan, combine water, broccoli florets, garlic and chicken broth. Bring to a boil, then reduce heat to medium and cook broccoli until very tender, approximately 20 minutes. • In a blender, add cooked broccoli and garlic (remove from pot with a slotted spoon), add half & half. Blend well. If more liquid is needed, slowly add in the hot broth. Return pureed broccoli to the pot and stir in the cream of broccoli soup. Cook on medium heat until blended. • In a small bowl, mix together melted butter and flour to make a roux. Add to sauce, and blend with whisk until sauce is smooth and has thickened. Mix in ground poultry. Romano cheese can be added into the sauce or served over the sauce. • Cook Gnocchi as desired. Serve broccoli sauce on top of Gnocchi or stir together. Top with fresh parsley and Romano cheese, if desired. Makes 6 servings. April Feature Recipe, CREAMY VEGETABLE LASAGNA March Feature Recipe, PITAS WITH MARINATED CUCUMBERS February Feature Recipe, CREAMY MEATBALLS January Feature Recipe, STROGANOFF December Feature Recipe, BROCCOLI QUICHE November Feature Recipe, ITALIAN MEAT LOAF October Feature Recipe, WARM SPINACH SALAD August Feature Recipe, BROILED BARBECUE SAUCE BURGERS July Feature Recipe, FRESH TOMATO TORTELLINI SOUP
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