icon-location New Orleans, LA

POTATO GNOCCHI WITH SAGE BROWN BUTTER AND PARMIGIANO CREAM

Soups

6 - 10 Servings

Ingredients

2-4 Whole Idaho Russet Potatoes
2 Whole Eggs
1 c Grated Parmigiano
2 c All Purpose Flour
1/2 c Whole or Chopped Fresh Sage
1 stick Whole Unsalted Butter
2 cloves Garlic, chopped
1/2 qt Heavy Whipping Cream

Method To Prepare Sauce

  • Brown butter over medium heat.
  • Add gnocchi and slightly brown.
  • Add sage and sauté for 1 minute.
  • Add garlic and toss well.
  • Add cream and parmigiano.
  • Serve with parmigiano curls.

    • 3637 Magazine Street, New Orleans, LA, 70115
    504-895-1636