Cookies Sage Gnocchi with Parma Ham
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g nocchi, fresh or from the coolin shelf
- 200 g cream
- 1 bunch sage
- 1 handful parmesan, grated
- 100 g Parma ham
- 70 g butter
- salt and pepper
- 1 clove (s) garlic or more
- some Milk
- some vegetable stock powder
Print Recipe
Pin Recipe Instructions
- Pluck the sage leaves from the stem, wash and dry them well. Cut the ham into strips and peel the garlic cloves. I took two little cloves, but garlic won`t harm the dish.
- Melt the butter in a pan and fry the sage leaves in it, adding salt. When the leaves are a little darker and wrinkled, take them out of the pan and place in an extra bowl.
- Fry the gnocchi in the pan with the sage butter, season with salt and pepper, then press the garlic and add. Deglaze the gnocchi with the cream and reduce a little. If necessary, so that there is a lot of sauce for the gnocchi, you can add some milk again. So if you feel a little dry, add milk or more cream or, for the more figure-conscious, with water. Add a small amount of granulated broth. Finally stir in a handful of grated parmesan cheese.
- Serve the gnocchi with sauce, fried sage leaves and Parma ham at the table.
- Without Parma ham, the dish is also vegetarian.
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