Wednesday, September 28, 2016

Garlic and sage gnocchi

These potato dumplings are not unique to Italy, and in Hungary we eat them with poppy seed, caramelized breadcrumbs, apricot jam...and typically other sweet toppings. Consequently, it took me a little while to get acquainted with the savory versions of the dish. But my favorite, to this day, remains the pumpkin filled gnocchi with a pear cream sauce that I had at Alchemist and Barrister in Princeton, NJ.
This one is a quick and easy savory gnocchi, that used some herbs from my garden.

about 1 pound gnocchi
2 cloves garlic
1 tbsp butter
1/4 cup minced sage leaves
1/4 cup shredded Parmesan
black pepper

Bring water to a boil and separate the gnocchi pieces into the boiling water. Boil until pieces float to the top and stay there for a minute. Drain.

Meanwhile, Heat the butter and add the crushed garlic.

Heat in a pan and add the sage leaves. Stir in cooked gnocchi and top with shredded cheese and black pepper. Season with salt, if necessary.

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