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 Brown Butter Crème Fraîche Mashed Potatoes
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 1/4 cup salt, for boiling
- 1/4 cup (2 ounces) butter
- 4 to 5 sage leaves
- 2 to 3 cloves garlic, minced
- Oil, for frying
- 2 ounces crème fraîche
- 3 to 4 tablespoons whole milk, or enough to reach desired consistency
- Black pepper, to taste
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