Gnocchi is a pasta made with potato, eggs and sometimes flour frequently included in Italian meals as an accompaniment to protein, such as meat or poultry. Traditionally, gnocchi is rarely a main dish. In the U.S., packaged gnocchi is available in the dry goods section of a grocery store, or in the refrigerated fresh pasta section. The cooking time is short. The package ordinarily requires adding it to boiling water and removing and straining it when it begins to emerge from the bottom of the pot and float on the top. Italians traditionally prepare gnocchi in combination with butter- and cream-based sauces. Its complex-carbohydrate nutritional value along with a homemade sauce will provide a healthful, elegant and convenient meal.
Step 1
Boil 6 quarts of salted water in a large stockpot.
Step 2
Warm the saucepan on medium and add the butter. Rotate the pan, allowing the butter to melt evenly until the color turns light brown, also known as noisette, a term derived from French, the culture that provides the majority of cooking terms that apply to a variety of ethnic cooking styles.
Step 3
Add the sage leaves to the butter. Stir them to release the flavor in the volatile oils. Remove the saute pan from heat.
Step 4
Cook the gnocchi according to the package instructions.
Step 5
Drain the gnocchi and reserve a small portion of the water.
Step 6
Place the saute pan back on the heat and warm the sauce on medium. Add the lemon juice, gnocchi and reserved water. Heat the combination of pasta and sauce until warm, and sprinkle with Parmesan cheese.
Tips and Warnings
- White wine complements gnocchi and butter- and cream-based sauces. A subtle choice is Sauvignon blanc or a mild Chardonnay that will not overpower the flavor notes of the dish, but will complement the sauce's emulsified, buttery texture.
Things You'll Need
- Large stockpot
- Salt
- Prepackaged gnocchi
- Strainer or colander
- 4 tablespoons butter
- 6 sage leaves
- Juice from one lemon
- 1/2 cup Parmesan cheese
- Wide saute pan
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