Add butter and sage, chives, or basil, keeping the pan moving to emulsify the butter into the water. Toss the gnocchi until sauce begins to look creamy. Remove from the heat, add pecorino, and serve.
Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Meanwhile, gently reheat the tomato sauce.
She shared that one of her favourite flavours is sage in burnt butter. So, of course, Alice took that and ran with it to create this delicious homemade gnocchi recipe.
Delightfully chewy gnocchi, often made with potatoes, is considered both a type of pasta and a type of dumpling — depending on who you ask. Can it also be a healthier, more nutritious ...
In this easy one-pan dish, the duo roasts with chewy, crispy gnocchi before being tossed with arugula and a balsamic-mustard dressing. Great on its own or served alongside a larger main like roast ...