Here’s a marriage of a trip to the Big E (Eastern States Exposition) and a recipe in the October issue of Food Network Magazine. Believe it or not, this light way to enjoy this favorite pasta includes Cabot Cheddar Shake! Powdered Premium Cheddar Cheese. That was found in the Vermont section of the yearly celebration of New England goods in West Springfield, MA, the Big E.
3 Tbsp. olive oil
3 Tbsp. roughly chopped sage
1 ¼ cup low-sodium vegetable broth
1 bunch kale, stemmed and roughly chopped (@ 8 cups)
1 17.5 oz. potato gnocchi (whole wheat used here)
¾ cup Cabot Cheddar Shake! Powdered Premium Cheddar Cheese
In large skillet, heat the olive oil over medium heat. Add the sage and cook until sage is soft, about 3 minutes. Add vegetable broth to skillet. When it starts to simmer, add the kale until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until gnocchi are just tender, about 5 minutes. Uncover and stir in ½ the Cheddar Shake! Stir in other remaining Cheddar Shake! and serve.
This is so easy and delightfully devoid of heavy cream or even added salt. The strong flavors of the kale and sage are held together and elevated with the Cheddar Shake! It was inspired by the Gnocci with Squash and Kale recipe on page 112 of the October issue of Food Network Magazine.
Cheddar Shake! and thousands of original New England products are on display at the Big E for 3 more days. The last day is October 2nd, so this weekend isn’t too late to catch it this year.