Polenta gnocchi with savoy cabbage and cheese
Polenta gnocchi with savoy cabbage and cheese could be just the gluten free and lacto ovo vegetarian
Sage Pesto
Ingredients
- 1.8 ounces sage leaves
- 1.3 ounces parmigiano reggiano cheese (parmesan cheese)
- 1.3 ounces pecorino cheese (sheep’s milk ripened cheese)
- 1.8 ounces pine-kernels
- 150 milliliters extra vergine olive oil
- salt to taste
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