Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Gnocchi with Butter and Sage

Italians love sage. I do, too. One sees it in many meat preparations, but another common application is with gnocchi.

Ingredients

1 recipe Gnocchi (see recipe)
8 Tbl Unsalted butter
¼ cup Shallot, minced
8-10 Fresh sage leaves, chopped
1 tsp Kosher salt
1 cup Chicken stock (or vegetable stock)
Shredded Parmigiano Reggiano as needed

Instructions

Melt the butter in a large skillet over low heat. Add the shallot and chopped sage and cook over low heat for 4-5 minutes, being careful not to burn. Add the gnocchi and continue, stirring occasionally for an additional 4-5 minutes. Let the gnocchi brown slightly. Add the stock and increase heat to medium. Continue cooking until most of the stock has evaporated and the gnocchi is hot, about 4-5 minutes.

Divide among 6-8 bowls and finish each with shredded cheese as desired.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more