Gnocchi with Sage Cream Sauce

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Recipe_Lover
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Gnocchi With Sage Cream Sauce
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Easy

Traditionally served with a sage sauce, this gnocchi with sage cream sauce is one of the best. It is not only easy to prepare but has richer and deeper flavors than just a sage butter sauce.
 

Ingredients

  • 4 servings gnocchi (look up our gnocchi - easy recipe to make your own)
  • 3 tablespoons butter in all
  • 1/4 cup walnuts (or pecans), chopped
  • 1/3 cup shallots (or onion), chopped fine
  • 1 1/2 tablespoons chopped fresh sage (or 1 1/2 teaspoons dried sage)
  • 1 tablespoon all purpose flour
  • 3/4 cup heavy cream (or milk)
  • 1/2 cup dry white wine (optional)
  • 1 teaspoon balsamic vinegar (optional)
  • 1 tablespoon parmesan cheese, grated
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Directions

  1. 1. Put a spaghetti pot filled 1/3 to 1/2 full of water over high heat. Add a liberal pinch of salt and a little cooking oil. When the water comes to a boil reduce to medium high heat and cook the gnocchi according to package instructions. Or, look up our gnocchi - easy recipe, and make your own.
  2. 2. Melt two tablespoons butter in a heavy skillet over medium heat. Add the walnuts; stir until darkened and fragrant, about three minutes. Transfer the nuts to a small bowl with a slotted spoon and reserve.
  3. 3. Add one tablespoon butter along with the shallots and sage to the same skillet and saute until soft and translucent, about two minutes. Add the flour and cook, stirring steadily, for about three minutes.
  4. 4. Add the cream and the wine; mix well. If you don't have wine then use one and a quarter cups cream with one teaspoon balsamic vinegar. Continue cooking and stirring until the sauce is thick and smooth, three to five minutes.
  5. 5. Add the cooked gnocchi to the sauce; toss well. Sprinkle the reserved walnuts and the parmesan cheese evenly over the sauce; season with salt and pepper.
 
 
  • Did you know?

    The word gnocchi refers to Italian dumplings. However, gnocchi with tomato sauce is known as strangolapreti or strangoloprevete, meaning priest stranglers. A local priest liked them so much, and ate them so fast, that he choked on them.