untateve Posted February 17, 2008 Share Posted February 17, 2008 I made gnocchi today with a butter/sage sauce topped with Parmigiano Reggiano. I must say, it really came out well. Next time I plan to double the recipe and freeze a batch. Next time, I may use basil/garlic/butter sauce. I'm an envelope pusher. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 17, 2008 Share Posted February 17, 2008 gnocchi dough holds well in the freezer. i think sage/brown butter is a great combo for gnocchi.... boil.. then i like getting a little sear on them...nice texturally. Quote Link to comment Share on other sites More sharing options...
isleseeya Posted February 17, 2008 Share Posted February 17, 2008 Gnocchi and I go back a long ways ...my grandma used to make em fresh when I was a wee bit lad ...love ghocchi ( commonly had them with meat sauce ) Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted February 18, 2008 Share Posted February 18, 2008 Ha. You said virgin. Quote Link to comment Share on other sites More sharing options...
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