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4 to 6
Easy
By Fred Plotkin
Published 2001
This is a very simple sauce that I have had with gnocchi, but you may also use dried pasta, such as penne. The sauce is mostly made of fresh or semi-aged Montasio, but becomes more interesting when you also grate in some aged Montasio. If you do not have it, a little Parmigiano-Reggiano is an acceptable substitution. A serving suggestion: As a lovely small pasta course for 6, make frico flowers. Let them cool, and then spoon the gnocchi and sauce into each