Gnocchi with Sage Sauce

By kathryns

Lydia Bastianich

Ingredients

• 4 ounces ricotta cheese
• 1/4 cup unsalted butter
• 6 fresh sage leaves
• 1/2 cup chicken stock, canned low sodium chicken broth
• 1/4 cup heavy cream
• freshly ground pepper
• 1 ounces serving of gnocchi
• 6 quarts salted water
• 1/4 cup Parmigiano-Reggiano, freshly grated - See more at: http://lidiasitaly.com/recipes/detail/92#sthash.l8Chzu7v.dpuf

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

With a vegetable peeler or the slicing slide of a box grater, shave the ricotta into thin shards. Place the shards, without pressing them together, in a covered bowl in the refrigerator.

In a large skillet, melt the butter over low heat. Add the sage and stir for 2 minutes. Add the stock and cream and bring to a boil. Season with pepper to taste and remove from the heat.

While you prepare the gnocchi, bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi.

Add the gnocchi to the sage sauce. Stir over low heat with a wooden spoon until the gnocchi are coated with sauce and heated through, 1 to 2 minutes. Remove the skillet from the heat and stir in the Parmiagiano-Reggiano and pepper to taste. Transfer to shallow bowls, scatter the shaved ricotta over the gnocchi, and serve immediately.