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Sage and brown butter gnocchi

dealrhodes

Updated: May 16, 2020



When I am in a pinch and don't know what to make for dinner, this is my go to recipe. You can build up from this recipe and add whatever you have on hand. My basic recipe uses bacon and peas since I always have those in my pantry. I have added roasted mushrooms, asparagus, red chili flakes for some spice, all with stellar results. If you don't like bacon or don't happen to have any, the recipe works fine without it. No fresh sage leaves? Ground sage can work although it won't have the same punch.


I use store bought gnocchi for this one. You can of course make your own gnocchi, but store bought makes this a quick dinner option. I also like to garnish this dish with a pinch of truffle salt. Our friends gifted us this exquisite jar of truffle salt from Williamson Winery in Healdsburg, CA a while back and ever since, all my pasta dishes became that much more delicious!


Ingredients

1 16 oz package of potato gnocchi

4 slices of thick cut bacon, diced

3 tbsp unsalted butter

3 fresh sage leaves, cut into strips

1/4 tsp red chili flakes (optional)

1 cup frozen green peas

Salt and pepper to taste

1/4 - 1/2 cup of shredded parmesan


Directions

Fry bacon strips until cooked, but not crispy. Using a slotted spoon, remove bacon bits and place in a paper towel lined bowl. Cook the frozen peas in the remaining bacon fat and set aside along with bacon pieces.

Bring a large pot of water to a rolling boil and cook the gnocchi according to package instructions. When done, empty pot contents into a strainer. The gnocchi I used only took 2 minutes to cook but be mindful of the cooking time since we would want the gnocchi to be done the same time as the brown butter so it can go straight from the strainer into the butter.

In a pan over medium heat, melt butter until brown specks start to appear and the butter takes on a nutty aroma. Add sage leaves and red chili flakes, stir quickly. Add gnocchi into the pan and coat in butter.

Add bacon and peas into the pan. Stir together and cook for a few more minutes until the gnocchi has some seared bits. Turn off the heat and fold in Parmesan cheese.

Serve immediately, sprinkle of truffle salt optional.


Recipe adapted from: Marc Forgione



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