0 Ratings
- 4 Servings +
2 cup PEI Russet Potatoes, mashed
1 cup All Purpose Flour
1 tsp Salt
2 tbsp Olive Oil
3 Sage Leaves
2 Garlic cloves
0.5 cup White Wine
2 cup Heavy Cream
1 cup Parmesan Cheese
Salt & Pepper, to taste
Add potatoes, flour and salt to a large bowl and mix into a dough.
Roll dough into long snakes and cut into 1 inch pieces. Roll onto the back of a fork and set aside (flouring if needed to keep from sticking).
Add to a pot of salted boiling water in batches and cook until gnocchi float to the top. Remove and set aside.
Meanwhile, add olive oil, sage and garlic to a skillet over medium heat and cook until sage is crispy and garlic is lightly browned. Remove sage and set aside.
Reduce heat to medium low and add white wine. Cook until wine has reduced by half and add heavy cream. Cook again until reduced by half. Add parmesan and stir until melted.
Top gnocchi with sauce and garnish with sage. Season to taste.
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