How many of you have never tasted butter and sage gnocchi?
Today I want to present you a simple and quick dish to prepare but at the same time with a very delicate taste and aromas. A recipe that might seem easy and banal but sometimes the simplest dishes are those that cannot be underestimated in the preparation.
I chose gnocchi filled with radicchio cream and scamorza cheese but you can choose from the classic gnocchi, which are always a must, to gnocchi with various fillings.
Let's see together how to prepare this first course.
Ingredients for people 4
- 500gr of gnocchi
- 60gr of butter
- 10 sage leaves
- 50g of Grana Padano
- Oil to taste
- Salt to taste
Method
- Put a pot of water on the stove, bring to a boil and add a handful of coarse salt.
- At this point, throw the gnocchi and in the meantime put the butter in a pan with oil and let it melt over low heat.
- Once the butter has melted, add the well washed leaves and small pieces, a pinch of salt and leave to flavor. In this way the sage releases its oils which give a pleasant and delicate scent.
- Add a couple of ladles of water to the gnocchi, usually their cooking lasts from 3 to 5 minutes according to your liking of cooking. At this point, turn off the heat.
- Finally add the Parmesan (I chose the Grana Padano but you can use the Parmigiano Reggiano or even some pecorino, as long as it is a mature cheese) to create a thick and not too liquid cream.
- You will find that the gnocchi are cooked when they reach the surface, so with a colander pass them directly into the pan. Turn on the flame under the pan, mix the gnocchi with the sauce and serve at the table.
Cooking is my way of communicating, my tool of creativity, it is my whole being full of spontaneity, mixing incredible flavors with simple but sometimes surprising smells. It is continually a challenge.
- Alessandro Borghese
Good taste and good appetite from Musa.news!
By Giulia
