Gnocchi with Browned Butter & Sage Sauce and Fetta & 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 Originally made from a semolina porridge-like dough mixed with eggs, the more popular potato variety was introduced when potatoes arrived in Europe from the new-world in the 16th century. In this dish you will couple the fresh gnocchi, made locally by Ipasti, with 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)
  • 50 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 cucmber. 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 first.

Brown Butter:

In a large pan, add the butter. Cook on medium-high, stirring occasionally, 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, transfer to the pan with browned butter. Cook, 1-2 minutes, add half the parmesan, 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.