| Ingredient | ULF # | Portion |
|---|---|---|
| Hormel Cafe H Pork Ossobuco | 553266 | 4 oz. |
| Bernardi Gnocchi | 762428 | 8 oz. |
| Bix Oyster Mushroom | 128744 | 2 oz. |
| Bix 3/8" Diced Acorn Squash | 141083 | 2 oz. |
| Campbell's White Cheddar & Cauliflower Soup | 776079 | 6 oz. |
| Sage, Finely Chopped | 133067 | 1.5 tsp. |
| Livia's Kosher Salt, Pepper, and Garlic | 290900 | 0.25 tsp. |
| Land O' Lakes Half & Half | 150743 | 2 Tbsp. |
Pull ossobuco into medium sized pieces off of bone. Heat and keep in food warmer to hold.
Roast oyster mushroom and acorn squash.
Heat soup with sage, Livia’s seasoning, and half and half.
To order, place gnocchi in boiling water and cook for 3-4 minutes. Once cooked, toss in white cheddar sauce. Place in serving dish and top with ossobuco, squash and oyster mushrooms. Serve immediately.
