Polenta gnocchi with savoy cabbage and cheese
Polenta gnocchi with savoy cabbage and cheese could be just the gluten free and lacto ovo vegetarian
Fontina Mac with Squash and Sage
Ingredients
- 6 tablespoons shredded Parmesan
- 8 ounces shell pasta
- 2 tablespoons plus 2 teaspoons butter, divided
- 12 whole fresh sage leaves, plus 2 tablespoons, finely chopped
- 2 tablespoons all-purpose flour
- 3 cups 1 percent milk
- 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 1/2 tsp salt
- 2 cups shredded Fontina
- 1 1/3 cups reduced-fat shredded Swiss cheese
- 1/4 teaspoon cayenne pepper
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