Gnocchi in Sage and Brown Butter

sagebuttergnocchi02

In Florence, 2 years ago, I had a ravioli dish that was served with a simple browned butter and sage sauce, that I found extremely divine. It may be because I was at the Piazza della Signora, but it was something to remember.

2013_florence_pdsignora

I have never made gnocchi before, and before I met George, I have never had it, either. I found it quite heavy, and it has taken me years to appreciate these small dumplings, which are made out of flour and potatoes. I shall try to make them one day, but this recipe uses store-bought gnocchi.

I was very lucky to have found fresh sage leaves at the supermarket recently. The Greeks call sage ‘Faskomilo’, and they usually have them dried and drunk as a type of herbal tea. I always think of sage as a savoury herb, to be used with food, thanks to years of having my Mom’s Roast Chicken, made with a Sage and Parsley Herb Stuffing from Paxo. It’s a very aromatic herb – smells wonderfully yummy, and a little goes a long way.

As for browned butter, how do you know when it is brown and not burned? Well, I used 1 piece of gnocchi dumpling to check the colour of the butter on it (since my frying pan is dark coloured, I couldn’t see if its brown!) like below. You can see that the butter has turned brown.sagebuttergnocchi05

 

Ingredients: (for 2 -3 people)

  • 500g of gnocchi
  • 100g of butter
  • sage leaves, about 16 medium-sized ones – best estimate about 2 tbsps worth of really small leaves.sagebuttergnocchi03
  • a squeeze of lemon juice
  • grated parmesan cheese, to taste
  • salt and pepper, to taste

 

Preparation:

  1. Cook the gnocchi according to packet instructions. I wait for the dumplings to rise up, and let them cook for another few minutes and then scoop them out and drain. Keep warm.
  2. In a pan, heat up the butter, on medium heat.sagebuttergnocchi04
  3. Keep frying, until the butter starts smelling nutty, and turn lightly brown.
  4. Add the sage leaves to it, and continue frying until the leaves are crispy. Add a small squeeze of lemon juice here, and it will sizzle slightly.
  5. Add the cooked gnocchi in the pan, one layer at a time and brown slightly.sagebuttergnocchi06
  6. Toss gently, and season with salt and pepper, to taste.
  7. Serve on a plate with some grated parmesan cheese on the side.
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