Gnocchi with Browned Butter & Sage Sauce, and Cos Lettuce & Walnut Salad
  • Prep time: 15 minutes
  • Calories: 700
Gnocchi has been a traditional Italian dish since the time of ancient Rome. Originally made from a semolina porridge-like dough mixed with eggs, the modern potato variety was introduced when potatoes arrived in Europe from the New World in the 16th century. In this dish you couple the fresh gnocchi, made locally by Ipasti, with a delicious browned butter and sage sauce.
  • 1 350g Pack of Fresh Gnocchi
  • 1 75g Pack of Baby Cos Leaf
  • 1 Small Bunch of Sage
  • 30 g of Walnuts
  • 3 Tbsp of Parmesan (Finely Grated)
  • 40 g of Butter (Salted)
  • 1 of Lebanese Cucumber
  • 100 g of Cherry Tomatoes

Prepare Ingredients:

Bring a large pot of well-salted water to a boil over high heat. Pick sage leaves, discarding stems. Medium dice cucumber. Slice cherry tomatoes in half.

Cook Gnocchi:

Add the gnocchi to the pot of boiling water. Give one gentle stir, wait until the gnocchi all float to the surface of the water and then cook for 1-2 minutes or until tender. Drain gnocchi thoroughly, shaking off as much water as possible.

Brown Butter:

In a large pan, add the butter. Cook on medium-high, stirring occasionally, for 15-30 seconds until the butter foams. As the butter melts, add in the sage leaves. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2-3 minutes or until deep golden brown and fragrant.

Finish Gnocchi:

When the gnocchi is cooked and drained, transfer to the pan with browned butter. Cook for 1-2 minutes, then add 12 the parmesan and season with salt and pepper to taste. Stir to thoroughly combine.

You Plate It:

In a salad bowl combine lettuce, tomatoes, cucumber and walnuts with a drizzle of olive oil and serve on the side. Divide gnocchi between bowls and top with remaining parmesan.