Wednesday, October 12, 2011

And Yet Another Way To Eat Gnocchi Di Patate...

Potato Gnocchi On A Rug Of Freshly Grated Parmesan
In my humble opinion gnocchi made from potatoes (gnocchi di patate) are to be treated like any other pasta.Therefore by consequence any sauce used on pasta can be used on gnocchi. We all know gnocchi al gorgonzola... we had it on Barbara's birthday seated dinner party. We also had gnocchi with pesto. Now we are going to have...


Gnocchi con burro fuso e salvia - gnocchi with sage saute in butter - As I mentioned to you guys before I have planted some herbs amongst other things in my verandah which is quite big 90 sq. m. (980 sq.ft.) shaped like an "L". One of them, the sage, is growing very well but somewhere inside the bush there are some dried branches which I treasure. You cannot imagine how beautifully these fresh / dried sage leaves smell which I use a few of these when needed.
So...for gnocchi with butter and sage you will need:
Serve 4 - 6 depending if used as a first dish or on the side with something else.
-  800 gr of gnocchi.
-  30 gr good quality fresh butter.
-  ¼ cup or slightly less of dried sage. The best dried sage is that which you have dried yourself from fresh.
-  1  cup freshly grated parmezan cheese to sprinkle the plate before serving the gnocchi.
Method:
-  Boil the gnocchi as usual. When the uncooked gnocchi are first thrown in the salted boiling water, they sink to the bottom. You wait a bit, about 4-5 minutes then one by one start to surface. As they surface you collect them with a pierced colander to a bowl till the rest are done. Since they are made of potatoes, they retain a lot of heat. Transfer to your serving  plate.
-  In a small saucepan, melt the butter on medium high heat, add the sage and saute till the butter starts to darken and you can smell the delicious aroma of the butter/sage. Immediately pour over the gnocchi and mix well.
Serving suggestion: Sprinkle a couple of tablespoons of Parmesan on your plate, then place the gnocchi over it. No Parmesan on top.
Gnocchi have such a delicate taste, there is no need to add too much parmezan.
Enjoy!!
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2