Gnocchi – 2 Sauces Print Email

Brown butter sage sauce*
Gorgonzola Cream Sauce**

Boil salted water and add frozen or shelf stable gnocchi, when they float, simmer one minute more, and then transfer to one of the sauces below, simmering a few minutes before serving.

*Brown Butter Sage Sauce
3 oz. Butter
4 leaves Sage, fresh
pinch Salt

Chop sage finely, set aside. Have gnocchi almost ready, simmering. Melt butter and salt and cook over medium flame until it starts to brown. When it's about as brown as a walnut, pour over gnocchi on plate. (If gnocchi isn't quite ready, just pour butter into cool pan to stop cooking.) Sprinkle sage on top, serve.

**Gorgonzola Cream Sauce
1/3 cup toasted walnuts
2 TBS butter
1/2 cup cream
3 oz. Gorgonzola cheese, crumbled
fresh mint (garnish)

Finely chop the walnuts, either by hand or in the food processor.
Melt the butter in a small saucepan, add the walnuts and stir for about one minute, add the cream and cheese, stirring until smooth, simmer a few minutes until it thickens slightly. Season to taste with salt and pepper. Toss with gnocchi and serve garnished with mint.