When I'm in the mood for a satisfying dinner recipe, I always go to gnocchi. I decided to deviate from the usual sauce and mozzarella version and tried them with butter and sage, and it's now my go-to gnocchi recipe. Gnocchi are great for many reasons: the dish can stand alone, it's cheap so it's perfect if you want to entertain, and it's filling.
If you're looking for something that will complement gnocchi, start with some sliced cheeses and cold cuts, or maybe some bruschetta or caprese. You could even skip the starters and serve the gnocchi with thinly sliced chicken or pork cutlets, breaded and browned in a lightly oiled pan before baking in the oven at 375 for 30-35 minutes. Or, do all 3 (starter, gnocchi and cutlets)! Also, feel free to make your own gnocchi. I've done it many times, but it's a labor-intensive process and takes some time to make, so plan ahead! Of course, you'll want to eat them fresh.
Ingredients:
1 package gnocchi (about 1 lb)
5-6 fresh sage leaves
3 tbsp salted butter
1 clove garlic, minced
black pepper (optional)
Directions:
Bring a medium pot of water to a boil. Meanwhile, prepare a medium skillet with the butter and mince the garlic. When the water begins to boil, turn the skillet on to medium-high so the butter melts. Add a pinch of salt, then the gnocchi to the boiling water. When the butter melts, stir in the minced garlic until it turns golden. The gnocchi should take about 2-3 minutes and you'll know they're ready when they float to the top. Strain the gnocchi well, then pour them into the hot skillet along with the sage. Stir until the gnocchi are covered, let the gnocchi sit, then stir every 30 seconds for about 2-3 minutes. The longer you let the gnocchi sit in the pan, the more golden they become. I like a little color so approximated 2-3 minutes, but feel free to leave them in longer. Serve with some freshly ground pepper.