As mentioned in a recent post for Chicken, Spinach and Gnocchi Soup, a great alternative for preparing your fresh gnocchi, a traditional, Italian pasta made from potatoes, is to serve it up drizzled in a warm sage butter sauce.
This sauce is equally as good over any type of pasta, but always served fresh to capture the essence and fragrant flavor of the sage at it’s peak. It has such a warm, earthy taste that perfectly complements and balances the richness of pasta. Bon Appetit!
- Pasta, of choice (gnocchi recommended)
- 4 tablespoons butter
- 8 fresh sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
- While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter.
- Add sage leaves and remove from heat. Add lemon juice and set aside.
- Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.