A small variation on the basic recipe. This recipe uses sage, but you can use any other herb, such as parsley, basil or rosemary. Great with rabbit stew, for example. Or with butter sauce and deep-fried sage. You know what, I will give you that recipe as well:
Knead the finely chopped sage evenly through the potato meal. Then make the gnocchi as described.
Melt the butter for the sauce on very low heat. Carefully pour the clear part, which has risen to the top, away from the white protein components at the bottom of the pan. This is called clarifying. The proteins burn quite rapidly. Heat the clarified butter again; with
Leave to infuse on low heat until the colour turns darker. You have now created a ‘beurre noisette’. The butter will acquire a slightly nutty flavour. Remove the stems from the sage leaves. Deep-fry them swiftly, in small portions, in the hot butter and drain on kitchen paper. Serve the herb gnocchi topped with
© 2011 All rights reserved. Published by Murdoch Books.