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Gnocchi With Creamy Sage Sauce

For the Sage Sauce:
3 Tbsp. Earth Balance margarine
1 tsp. chopped fresh sage
3/4 tsp. sea salt
1/4 tsp. black pepper

For the Gnocchi:
1 lb. white potatoes, peeled and quartered
Sea salt, to taste
1 1/4 cups white flour
Sage leaves to garnish

For the Sage Sauce:
• In a small saucepan, melt the Earth Balance over medium heat. Continue to cook, stirring constantly, until golden brown.
• Remove from the heat and stir in the sage, the sea salt, and the black pepper. Set aside.

For the Gnocchi:
Cook the potatoes in boiling, salted water for 15 to 20 minutes, or until tender.
• Stir in a generous amount of the sea salt, drain, and mash until smooth. Transfer to a bowl.
• Sprinkle flour into the bowl with one hand while kneading into the potatoes with the other hand.
• Continue until all the flour is worked in and the dough is smooth. This will take a few minutes (the dough will be sticky at first). Divide into 3 pieces.
• Form each piece into a 1- to 2-inch-thick roll. Cut into 1-inch-long pieces and roll against a fork. Repeat with the remaining dough.
• Drop each gnocchi into heavily salted, boiling water. Cook for 2 to 3 minutes, or until rising to the surface.
• Remove from the water, drain well, and transfer to a warm plate.
• Toss with the Sage Sauce and garnish with the sage leaves.

Makes 6 to 8 servings

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