Yep, you heard me. I’m calling this the world’s best gnocchi, because it truly was the most delicious thing I have EVER made.
I always find gnocchi a tough one to perfect, especially if you’re making a creamy sauce for it. Tomato sauce is always the easy choice and it tends to mask the doughy taste of the gnocchi well. However, cream sauces tend to be a bit more finicky for masking the dough. I found out via this recipe, that if you are using lots of garlic, butter and a form of herb or spice (such as sage), you’ll have the perfect sauce to dough ratio!
Sage and Creamy Herbed Garlic Butter Gnocchi with Caramelized Onions is the perfect recipe for a dinner party or for comfort food. I tried it out when I was in the mood for comfort food but will definitely be making it next time we have people over! You can also pair this with a buttery, oaked Chardonnay or something zesty like a Sauvignon Blanc to create a nice balance of salty/buttery and acidity.
Ingredients: 2 packages gnocchi (whole wheat or white, depending on your preference), 1/2 white onion, 4 tbsp brown sugar, 1 package (approx. 30g) sage herbs, 1/2 stick of herbed butter, 3 cloves garlic, 3 cups milk, 1/2 stick salted butter, 2 tbsp olive oil, 1 cup
grated Romano/Pecorino cheese (split in 2 x 1/2 cups)
Instructions: in a food processor, blend garlic, sage (de-stemmed), and 1 tbsp olive oil until finely chopped. In a small pot, on medium, melt the herbed butter and salted butter. Add the milk, and sage/garlic blend. Add the rest of the olive oil. Add 1/2 cup of grated cheese. Let simmer on medium-low for 10 minutes. While the sauce is simmering, boil the gnocchi in a large pot (approximately 8 minutes to cook (all pieces are floating to the top of the pot)). In a food processor (or by hand if you need), finely chop the white onion. Place the chopped onion in a pan and fry with a small amount of olive oil and the brown sugar. Fry until the onions are translucent and the brown sugar is smothering the onions (looks like caramel). Drain the gnocchi and pour the sauce over and let sit on the stovetop on low for 3 minutes, while stirring every 30 seconds. Pour mixture into a bowl and top with caramelized onions and a bit of grated cheese.