4 tablespoons unsalted butter
10 small sage leaves
Parmigiano-Reggiano cheese
Freshly ground pepper
Freshly cooked and drained gnocchi
In a medium skillet, cook the butter with the sage until the butter is fragrant and nutty, about 3 minutes. Add the simmered gnocchi and cook for 1 minute. Sprinkle the gnocchi with grated Parmigiano-Reggiano cheese and freshly ground pepper.
Yield: 6-8 serv 1 shallot, minced 1/2 cup butter 3ea cloves garlic, minced 1 1/2 cup heavy cream 2 T Cajun seasoning mix (see below) 1/2 cup freshly grated parmesan cheese Salt and pepper to taste 1 t
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1/2 cup butter 1 onion, diced 1 cup vodka 2 cans crushed tomato 1 pint heavy cream Melt the butter is a small saucepan and add the onion. Saute until aromatic. Add the vodka and cook until reduced by