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 butt
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
3 cups basil leaves 3 tablespoons pine nuts 3 garlic cloves 1 teaspoon oregano 2/3 cup grated parmesan cheese 2/3 cup olive oil salt and pepper to taste Combine parmesan, pine nuts, basil leaves garli