Serves 6
Notes
Any choice of vegetables can be used for this recipe, but I always enjoy adding lentils. If you don’t feel like cooking them, or you find yourself preparing this dish during the summer, try adding toasted pine nuts instead.
Ingredients
- ¼ cup finely diced carrots
- ¼ cup shelled fresh peas or ½ cup finely diced zucchini
- 2 tablespoons extra virgin olive oil
- ½ cup chopped scallions
- 10 fresh sage leaves
- ½ cup chicken stock, canned low sodium chicken broth, or reserved gnocchi cooking water
- ¼ cup blanched and peeled shelled fava beans
- ¼ cup cooked lentils
- Pinch of peperoncino
- Salt and freshly ground black pepper
- 1 recipe gnocchi
- 6 quarts salted water
- 2 tablespoons unsalted butter
- ¼ cup freshly grated Parmigiano-Reggiano cheese
