Gnoc­chi with demi-glace and sage

SERVES 4-6

Gourmet Traveller (Australia) - - Quick Meals -

Gnoc­chi with a deca­dent burnt-but­ter sauce is ex­tra com­fort­ing and this one, made with a top-notch shop-bought gnoc­chi, is easy to put to­gether. This recipe is in­spired by an anec­dote told by food writer Jef­frey Stein­garten about a man in the Ital­ian moun­tains who cre­ated a sim­i­lar dish with co­pi­ous amounts of truf­fle on top. The qual­ity of the gnoc­chi is im­por­tant – we rec­om­mend Pasta­bil­i­ties. Hit the GT web­site if you’d pre­fer to make your own.

120 gm un­salted but­ter

1⁄2 cup (loosely packed) sage 900 gm fresh gnoc­chi

120 ml veal demi-glace

(see note)

Juice of 1 lemon (or to taste) 75 gm finely grated parme­san, plus ex­tra to serve

1 Heat 80gm but­ter in a saucepan over medium-high heat and cook un­til foam­ing (1-2 min­utes). Add sage and fry un­til crisp and but­ter has caramelised (2-3 min­utes). Trans­fer to a bowl and keep warm. Re­move pan from heat. 2 Cook gnoc­chi in a large saucepan of boil­ing salted wa­ter un­til it floats to the sur­face (1½-2 min­utes).

Re­move with a slot­ted spoon and drain on pa­per towel.

3 Heat demi-glace in a fry­ing pan over medium heat un­til sim­mer­ing, add gnoc­chi and toss to coat. Re­move from heat then add lemon juice, re­main­ing but­ter and parme­san. Spoon over the brown but­ter and top with crisp sage, freshly ground black pep­per and ex­tra parme­san to serve.

Note Veal demi-glace is a rich sauce base avail­able from butch­ers and del­i­catessens.

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