Creamy Sage Gnocchi

Creamy Sage Gnocchi
From saltandlavender.com

Ingredients

  • 2 T Butter
  • 3 T fresh sage
  • 1 garlic
  • ½ c white wine
  • ½ t dijon mustard
  • 1 c heavy cream
  • 1 lb uncooked (shelf stable) potato gnocchi
  • ½ c grated Parmesan
  • salt and pepper to taste

Notes

A very very rich (but delicious) dish. Might be best served as a side rather than entree.

Instructions

  1. Step 1

    Finely chop sage.

  2. Step 2

    Add butter to 10" cast iron over medium heat. Once melted, add sage to the pan.

  3. Step 3

    After ~1min, add garlic, white wine, Dijon mustard, and cream to the skillet.

  4. Step 4

    Add uncooked gnocchi to the sauce and cook, uncovered and stirring occasionally, ~6-8 min, or until gnocchi softened and starch released has thickened up the sauce. Make sure sauce doesn't bubble too much.

  5. Step 5

    Take pan off heat and stir in parmesan, and season with salt and pepper.

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