This quick yet spectacular sauce is incredible tossed with fluffy ricotta gnocchi. It is crucial to watch the butter as it needs to foam up two separate times to become browned, not burned. I like to transfer the cooked gnocchi while some of the cooking water is still attached to them, as I think it helps the sauce cling to the gnocchi. Be sure to serve a glorious glass, or bottle, of Madrevite Elve’ with these gorgeous gnocchi.
See ingredients, directions and pairings.
1 Recipe Homemade Ricotta Gnocchi
1 Stick Salted Grass-Fed Butter, chopped into cubes so it melts more evenly
12 Fresh Sage Leaves
Sea Salt and Pepper, to taste
Nutmeg, freshly grated
Sprinkle of Parmesan Cheese