There’s a million ways to cook gnocchi but the marriage of the sage and burnt butter is one you can’t go past. The term burnt butter indicates a nutty brown butter, so you don’t really burn it.
There’s a million ways to cook gnocchi but the marriage of the sage and burnt butter is one you can’t go past. The term burnt butter indicates a nutty brown butter, so you don’t really burn it.
Chop the fresh sage, or use dry if unavailable.
Grate the Parmesan Cheese finely.
Melt 50 gm of butter in frying pan.
Using a ricer, mash the potatoes into a mixing bowl.
Add the crushed garlic clove.
Toss in the gnocchi and continue cooking until they caramelise a little.
Add salt and generous amount of pepper.
Deglaze with a swirl of white wine.
Add grated cheese and toss in pan. Serve immediately.
When serving, ensure you coat the gnocchi with the left over pan juices.
Sprinkle with Parmesan Cheese and garnish with a few fresh sage leaves.
By Joel Mielle
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