Have You Tried To Make Gnocchi?
If you haven’t, you gotta try. The end result is so much fluffier and lighter than the store bought ones and they cook faster too.
I usually make a huge batch and freeze them for when I’m craving a fluffy gnocchi carb fix…lol
Here I heated up 2 tbsp of dairy free butter, chucked in 4 cloves of crushed garlic, a handful of fresh sage from the garden and let it bubble till it goes slightly brown. Then I tossed in the cooked gnocchi, together with 1 cup of the pasta water (water gnocchi was cooked in). Added some more butter and gave the whole thing a good toss. Serve with a sprinkle of dairy free nut parmesan and some more fresh sage. Yum!
The fresh garlic, sage and a hint of smoky burnt butter, combined in this salty creamy sauce, coating every bit of the soft pillowly gnocchi dumplings, is a flavoursome treat with every delectable bite.
Delicious food doesn’t have to be complicated or store bought!
Give this one a go.
Burnt Butter Garlic & Sage Gnocchi
- 4 tbsp dairy free butter
- 4 cloves of garlic minced
- 15 grams fresh sage more for garnish
- 4 cups gnocchi
- 1 cup pasta water
Cook gnocchi in small batches in a pot of salted boiling water
Drain and set aside
In a large pan melt 2 tbsp of butter, then add garlic and sage and let absorb for about 2-3 min.
Then add cooked gnocchi, the remainder of butter, 1 cup of pasta water (the water pasta was cooked in) and toss everything together
Once sauce thickens, season with salt and pepper
Serve with a sprinkle of some more fresh sage and nut parmasan
Cooking time may vary depending if gnocchi is home made or store bought.
If you're interested in making some fresh one, check out my gnocchi recipes.
I love intense flavours, so you can reduce the qty of garlic and sage if you think it might be too strong for you.
*Nutrition information is approximate and is meant as a guide only*