Once at home it was decided that gnocchi would be our dinner and she requested a sage butter sauce. Of course this would be a carb laden dish, so some vegetables would also need to be served. I opted for peas with onion and leek.
Ingredients for "Gnocchi Burro e Salvia" (for 2 people)
500 g of uncooked potato gnocchi
2 TBS butter
4 large sage leaves
sea salt
Ingredients for "Peas in Padella" (for 2 people)
2 cups frozen peas
1/2 red onion, thinly sliced
1/4 cup thinly sliced leeks
salt, peppes, nutmeg and paprika
2 TBS olive oil
1/4 vegetable bouillon cube
1 clove of garlic, cut in 4 or five pieces
In a small saucepan, slowly melt the butter with the sage in it.
When the butter is melted, keep the sage in it and keep it warm (as by keeping it near a burner in use) while preparing the rest of the dinner.
Put the peas in a frying pan, cover with water and sprinkle with 1 tsp of salt. Boil the peas for 10-15 min, according to type of peas.
Drain the peas and keep warm.
Return pan to stove and sautée the onion and leek just until tender.
Return drained peas to pan together with the garlic. Crush the bouillon on top of peas and add a few TBS of water. Add spices to taste. Simmer slowly for 20 to 30 minutes, adding water by the TBS if needed.
(Notice the sage butter keeping warm in the background)
When the peas are almost ready, bring salted water to a boil in a large saucepan, over high heat. When the water reaches a fast rolling boil, pour in the gnocchi and stir gently. Gnocchi will be ready when they raise to the surface of the water, usually within 1 or 2 minutes (dry and older gnocchi, may take longer).
Use a slotted spoon to scoop the gnocchi out of the water as they raise to the surface, and gently rest them to drain in a colander. If needed, re-heat the butter over very low heat.
Scoop the gnocchi into warmed plates and pour the flavored butter over them. Sprinkle with Grana or Parmigiano cheese and garnish with sage leaves.
Add the peas to the plate, and enjoy your dinner!
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