Description

This Italian dish is quick and easy to prepare and really delicious. Make it for a meatless Monday dinner. You'll be so happy, you'll add it to your meal rotation.

Ingredients

• 10 oz. frozen potato gnocchi
• 2 oz. olive oil
• 2 T. whole butter, salted
• 3-5 whole sage leaves
• ¼ t. kosher salt
• ¼ t. freshly ground black pepper
• 3-5 fresh sage leaves, chiffonade
• 2 T. grated truffle Pecorino cheese
• 2 T. shaved truffle Pecorino
• 1 t. chopped flat leaf parsley
• chicken broth/stock, to deglaze skillet

Steps

1. Heat olive oil in a Teflon skillet.
2. Blanch potato gnocchi in well salted boiling water for about 15-20 seconds only. DO NOT overcook/boil the potato gnocchi. Drain well; add to the heated olive oil. Toss well until outside of gnocchi begins to get brown and crispy. Once gnocchi begins to brown, add the whole butter and whole sage leaves; toss well.
3. Deglaze skillet with chicken broth.