from start to plate : 40 minutes (plus at least 30 minutes in the fridge)
good for : simple elegance
i am finally free from the shackles of marking exam papers so i can start cooking again! i decided to start with a recipe from mrs delia smith herself; gnocchi with sage, butter and parmesan.
i made the gnocchi earlier in the day so that it had time to firm up in the fridge; last time i made gnocchi from scratch i didn't leave them to cool long enough, and it was a bit of a mission to get the little buggers off the floured chopping board and into the pan before they turned into mush! i made a little adjustment to her recipe and added a handful of grated parmesan to the ingredients. firstly i feel that this adds more depth of flavour to the potato creations, and secondly.... i'm a fatty!
everything else was done according to the recipe, and as the sage infused with the garlic and butter, it was starting to smell rather fantastic (and naughty!).
is it worth waiting for?
this dish is true sophistication. the fragile crisp sage leaves rest proudly upon fresh gnocchi coated liberally in a silky butter coating. a generous sprinkling of parmesan cheese tops off this elegant dish. if you decide to attempt this at home, i would suggest using more of the sage leaves and crumbling these up before turning through with the gnocchi. enjoy.