Wish.ca - Gnocchi in Sage & Garlic Butter

Recipe excerpted from Everyone Can Cook Midweek Meals by Eric Akis

Chef's Tip:
For an even richer-tasting dish, substitute 4 oz (125 g) crumbled Gorgonzola for Parmesan. The tangy, intense-tasting blue cheese will melt and deliciously coat the hot pasta.

FOOD >> RECIPE

Gnocchi in Sage & Garlic Butter

Serve this decadent but wallet-friendly dish with a simple side salad of baby spinach and cherry tomatoes.

Ingredients (Serves 4)

1	500 g package gnocchi
2 tbsp	butter
1 tbsp	extra-virgin olive oil
2	cloves garlic
12	fresh sage leaves
¼ cup	freshly grated Parmesan, plus more for garnish

Instructions

Bring a large pot of lightly salted water to boil. Add gnocchi and cook according to package directions.
Set a skillet over medium heat. Once hot, add butter and oil. When butter has completely melted, add garlic to skillet and cook for 1 minute. Add sage and cook until fragrant and slightly crisp on the outer edges, about 2 minutes.
When gnocchi is tender (it will float when cooked), drain and add to skillet. Sprinkle in cheese, season with salt and pepper, and toss to coat. Divide gnocchi among pasta bowls. Serve with additional Parmesan grated overtop.

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lin writes:

Be careful with the sage and don't let any stem parts in - because as it cooks it has a bitter taste that transfers to the gnocchi. 2min for the sage I found was a bit long. I would add it probably 30sec before the gnocchi - and let the heat of them help cook the sage.

—posted November 22, 2008 at 8:49 p.m.

Alexandra writes:

I used this butter/sage/garlic/parmesan recipe on potatoes instead of gnocchi (duh, unless you make them from scratch, gnocchi - commercial gnocchi - are bad) AND the potatoes were extraordinary. I have been collecting good sage recipes for years with little success until now. I have a huge healthy sage bush, and I have never been fond of sage. This recipe, however, was astounding. Much garlic and Parmesan is a necessity, but the results were superb. I have taken a cooking class with Eric Akis and I already have 3 of his cookbooks. I was hoping not to have to buy this one as I am already an accomplished cook, but I may have to rethink matters. If you wish to buy one of his cookbooks, go for the seafood one and make the salmon in nori with the dipping sauce. Thank you, Eric, wherever you are, my dear.

—posted March 14, 2009 at 8:29 p.m.

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