Creamy Sage Gnocchi

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Ingredients

  • 2 tablespoons butter
  • 3 tablespoons fresh sage chopped finely
  • 1 clove garlic minced
  • 1/2 cup dry white wine
  • 1/2 teaspoon Dijon mustard see note
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan 
  • Salt & pepper to taste

Preparation

  1. Add the butter to a skillet over medium heat. Once it melts, let it cook for about a minute.
  2. Add the sage to the pan, and let it cook for a minute or so, stirring often.
  3. Add the garlic, white wine, Dijon mustard, and cream to the skillet. Give it a good stir/whisk.
  4. Add the uncooked gnocchi to the sauce and then cook, uncovered, stirring occasionally, for 6-8 minutes or until the gnocchi has softened and the starch released has thickened up the sauce to your liking. You may need to turn down the heat a bit if it’s bubbling too much.
  5. Take the pan off the heat and stir in the parmesan and season with salt & pepper as needed. Enjoy immediately.

Notes

  • If you’re using dry white wine and don’t have any Dijon mustard, you can probably skip if, but if you’re subbing the white wine for chicken broth, I highly recommend adding the Dijon for more flavor.

Source: Salt and Lavender – Creamy Sage Gnocchi