From Kate’s Kitchen: |
INGREDIENTS:
6 C cooked gnocchi pasta (any shell-type will do)
3 C. sliced zucchini, sautéed
2 C. chopped, steamed beet greens and stems
1?2 C onion, sautéed, with 2 garlic cloves, minced
1?4 lb. mushroom, diced and sautéed
1 C. sharp cheddar cheese, grated
Cream sauce *
HOW TO PREPARE:
1. Cook gnocchi pasta in 12 C. water for about 8-10 minutes, drain and cool with cold water.
2. Set aside while sautéing onion, garlic, mushrooms and zucchini and steaming beet greens.
3. Mix sautéed and steamed veggies with gnocchi pasta in large bowl; let stand while making *cream sauce and grating cheese.
4. Pour cream sauce over and mix through veggies and pasta.
5. Place in baking dish, top with cheese and bake at 350 F for about 35 minutes.
* Cream sauce: Mix 1 1?2 C. light cream with a pinch of salt, 1/8 t. pepper, 1/8 t. paprika in small heavy saucepan. Whisk in 2 T. cornstarch, (arrowroot powder, or flour; your preference). Whisk constantly on medium high heat until mix thickens.
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