This recipe is inspired by an anecdote told by food writer Jeffrey Steingarten about a man in the Italian mountains who created a similar dish with copious amounts of truffle on top. The quality of the gnocchi is important – we recommend Pastabilities.
- 120 gm unsalted butter
- ½ cup (loosely packed) sage
- 900 gm fresh gnocchi
- 120 ml veal demi-glace (see note)
- Juice of 1 lemon (or to taste)
- 75 gm finely grated parmesan, plus extra to serve
- 1Heat 80gm butter in a saucepan over medium-high heat and cook until foaming (1-2 minutes). Add sage and fry until crisp and butter has caramelised (2-3 minutes). Transfer to a bowl and keep warm. Remove pan from heat.
- 2Cook gnocchi in a large saucepan of boiling salted water until it floats to the surface (1½-2 minutes). Remove with a slotted spoon and drain on paper towel.
- 3Heat demi-glace in a frying pan over medium heat until simmering, add gnocchi and toss to coat. Remove from heat then add lemon juice, remaining butter and parmesan. Spoon over the brown butter and top with crisp sage, freshly ground black pepper and extra parmesan to serve.
Veal demi-glace is a rich sauce base available from butchers and delicatessens.