What's cookin'? - Gnocchi with Sage and Walnuts

My favorite pasta of all time is gnocchi.

"Little lead bullets" is how I've always referred to these little potato dumplings. They are heavy and doesn't take many to fill you up!

I usually just eat them with a tomato marinara sauce... but this recipe intrigued me! 

It was really different, and it was really good!

Here is the original link for the recipe:

http://noblepig.com/2013/04/creamy-gnoochi-with-walnuts-and-fried-sage/

My sauce version is DOUBLE THE ORIGINAL! I used the original amounts in the beginning for the walnuts and the fresh sage).

Gnocchi with walnuts & fried sage

You will need:

• 2 lbs. frozen gnocchi

• 1/2 cup walnut halves 

• 1/4c olive oil

• 12 fresh sage leaves

--(here's where I doubled the recipe)--

• 4T butter

• 1/2c flour

• 3c milk

• 5 cloves garlic, crushed or mashed into a paste

• 1t dried sage

• 1/2 t ground nutmeg

• approx. 1/2t salt & pepper (adjust to your liking)

• parmesan cheese

** Bring a large pot of salted water to a boil. Add gnocchi and cook, according to package directions, (usually they are done when they begin to float!) when your sauce is almost done.

1) Toast walnuts in a nonstick skillet on low heat 8 to 12 minutes. Nuts will begin to brown and be very aromatic. Remove  immediately from skillet, so as not to burn, and set aside. (Just continue to flip them around with a spatula while cooking. Once they start to brown/toast, watch carefully, as burning happens quickly!)

2) Heat olive oil in another skillet over medium heat. Add fresh sage leaves and fry approximately 30 seconds. Remove from oil and set on a paper towel to drain.

3) Make béchamel sauce:

     • In a large sauce pan, melt butter.

     • Add flour and stir until combined.

     • Slowly add milk. Whisk until there   

        are no lumps.

     • Add dried sage, garlic, salt, 

        pepper and nutmeg. Simmer 7 to 

        10 minutes until thickened. Keep 

        warm.

4) Now is when you want to cook the gnocchi!

5) Add sauce to drained pasta. Add toasted walnuts and fried sage, sprinkle with Parmesan cheese, and give a little stir before serving. 

I think you'll find that the meaty, toasted taste of the walnuts is a very good complement to that of the earthy flavor boost of the sage!

Enjoy!

(This meal did not take long to prepare - only 20 to 30 minutes, so it is good for a weeknight!)