I've been meaning to cook this one for ages! Ever since i made that gnocchi in fact; which has been sitting in my freezer.
This sauce needs to be accompanied by a special sort of pasta. No spaghetti or penne here please. It is a sauce for gnocchi, agnolotti, or tortellini. The first time i had this was with a ricotta and prosciutto ravioli at Grossi Florentino's cellar bar. And i was in love.
Ingredients (Serves 2)
- 2 servings of gnocchi or another pasta
- 1 heaped tbsp butter
- 10 sage leaves
- juice 1/2 a lemon
- Salt, pepper and Parmesan to season.
Cook pasta as per instructions and leave to strain.
Place butter in a pan over medium heat.
Once the butter has melted and is beginning to foam, add the sage leaves.
Cook, stirring until the butter has gone a golden colour.
Remove from the heat and add the lemon juice.
Toss with pasta in a separate pot (to stop the butter cooking more).
Season with salt, pepper and Parmesan to taste.