| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
L, I, D, I, A |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 12 |
|
Leaves fresh sage |
| 1 |
c |
Heavy cream |
|
|
Cooked gnocchi |
| 1/2 |
c |
Parmigiano-Reggiano; grated |
|
|
Freshly ground pepper; to taste |
| 8 |
oz |
Dry ricotta; smoked |
INSTRUCTIONS
Cut the butter into pieces to facilitate melting. In a skillet, distribute
the butter and sage, and stir over low heat until the butter has melted.
Add the cream and cooked gnocchi, and cook over moderate heat, turning
gently with wooden spoon until the gnocchi are coated with sauce and heated
thoroughly, about 1-2 minutes. Transfer the sauced gnocchi to serving
plates, sprinkle with Parmigiano-Reggiano and peppers, top with shaved
ricotta and serve immediately.
Yield: 4-6 servings
Formatted by suechef@sover.net
Recipe by: CHEF DU JOUR #DJ9254
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Mar 21, 1998
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