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Homemade Gnocchi with Brown Butter & Sage

Wednesday, 23 June 2010

I bookmarked this recipe straightaway when I saw the picture at Foodess. The pile of gnocchi has nice really nice golden hue to it, how can anyone resist that greasy shine on food?! The sauce is really simple yet full of wonderful flavours. The brown butter has this nice nutty flavour, which adds a really nice touch to just regular fatty buttery taste. I added a splash of lemon juice to freshen up the dish, and also to cut through the fattiness of the butter (the wild boar is very sensitive to the strong taste of butter). I also added some leftover meat as the wild boar needs his meat. All in all, it turned out amazingly tasty with just simple ingredients.

Gnocchi with browned butter sage
  • Cook gnocchi in large pot of salted, boiling water until they float to the surface. Drain.
  • Heat a huge chunk of butter (I used about 25g for 2 servings) in a large pan over medium-low heat until melted.
  • Add sage, fry until crispy, remove from pan leave aside for later use.
  • Add boiled gnocchi a few at a time to the browning butter, letting some of the sides to sear.
  • I mixed in some leftover gammon at this point. Leave to cook until gammon is heated through.
  • Add salt and pepper to taste.
  • Squeeze in a bit of lemon juice.
  • Stir in crispy sage.
  • Serve with parmesan.

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