Wow, I can’t believe it has been two weeks since my last post. I have no good excuse other than works been really crazy and I’m been exhausted when I get home. A week ago I got a kink in my neck and it progressively got worse, A couple of massages didn’t help and after I could barely turn my head I decided to see the doctor. I was also was getting a little crabby at work, not good. Ahhh drugs. Boy did I sleep like a baby last night.
Ok, so that explains my absence. I’ll try and be a better blogger.
This recipe is quick if you have the gnocchi already made. Though gnocchi isn’t hard to make I make extra and put in the freezer or purchase it, makes for a quick meal. Make some breadcrumbs by using day old french bread, baguette, or good Italian bread putting it through the food processor. I process it until there are crumbs and some slightly coarser sizes. I put the extra in the freezer for the next time.
Gnocchi with a Breadcrumb, Butter, and Sage Sauce
Gnocchi
Butter
Breadcrumbs
Sage leaves
Kosher salt
Pecorino cheese
In a sauce pan melt the butter with the sage leaves over medium heat. Once it’s melted sprinkle in a handful of breadcrumbs and a pinch of salt. Continuously stir until the breadcrumbs are toasted a golden brown.* Add the gnocchi. You can loosen up the sauce by adding some of the pasta water to your preference. Remove from heat. Top with finely grated pecorino cheese.
Ok, so that explains my absence. I’ll try and be a better blogger.
This recipe is quick if you have the gnocchi already made. Though gnocchi isn’t hard to make I make extra and put in the freezer or purchase it, makes for a quick meal. Make some breadcrumbs by using day old french bread, baguette, or good Italian bread putting it through the food processor. I process it until there are crumbs and some slightly coarser sizes. I put the extra in the freezer for the next time.
Gnocchi with a Breadcrumb, Butter, and Sage Sauce
Gnocchi
Butter
Breadcrumbs
Sage leaves
Kosher salt
Pecorino cheese
In a sauce pan melt the butter with the sage leaves over medium heat. Once it’s melted sprinkle in a handful of breadcrumbs and a pinch of salt. Continuously stir until the breadcrumbs are toasted a golden brown.* Add the gnocchi. You can loosen up the sauce by adding some of the pasta water to your preference. Remove from heat. Top with finely grated pecorino cheese.
*I remove the sage leaves before I add the gnocchi, the fried sage leaves can be used as a garnish or a little snack for the cook. You deserve it!
Buon Appetito
Today’s Temperature
High: 109°F/43°C
Low: 83°F/29°C
Humidity: 30%
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2 comments:
Now that's an idea that I could put into use -- make/buy extra fresh pasta or gnocchi and freeze them for later. We are too spoiled with the pasta shops where you can go 6 days out of the week for your daily carb fix.
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I noticed that you also added the humidity factor at the end. That is dry! I think Hawaii on a good day is something like 75%. We be sweating buckets!
Rowena - If I had fresh pasta that I could buy everyday just around the corner, I'd have no need to freeze. I'm jealous my friend.
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