Summary

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

1. 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.
2. 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.
3. 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.
4. Serve the gnocchi with sauce, fried sage leaves and Parma ham at the table.
5. Without Parma ham, the dish is also vegetarian.