November 27, 2010
Gnocchi di patate con burro e salvia – Gnocchi with butter and sage
Recipe n. 27
After all this cooking and eating on Thanksgiving, probably the last thing you want to do is cook some more. This is a super easy and quick dish, suitable for those days when you are in a hurry, but still want to have a home made (or at least a semi-home made) dish. Of course, it would be ideal if you would have the time to make your own fresh gnocchi in advance, but since we are talking about being quick and easy, I’m sure that you can get pretty good quality fresh made gnocchi from your favorite food store. There are a couple of places here in the city where I go to buy gnocchi and I’m quite happy with the quality and freshness. I like this dish because even if it’s very easy to make, it still tastes and looks like a fancy course which you could order at any good Italian restaurant. It’s a classic italian recipe.
- 3/4 to 1 lb of fresh gnocchi
- A few leaves of fresh sage (about 10) shredded
- 2 Tbsp of unsalted butter
- 1/2 cup of milk ( I like to use rice milk because it’s sweeter and lighter than regular milk)
- Grated or shaved Parmesan cheese for garnish
- Salt and Pepper
In a medium sized pot bring the water with some salt to a boil. Add the gnocchi gently and as soon they start to float to the surface, turn the heat to low and drain the water out. Put them back in the same pot and now add the butter, sage, milk and some parmesan cheese, salt and pepper. Mix it all together gently until you have obtained a creamy sauce coating the gnocchi. Transfer to a dish and finish with some shaved Parmesan cheese on top.