Light, little pillows of dough make Italian dumplings or Gnocchi; which are usually served as the first course to contain hot food (prime or primo) in a traditional Italian meal. The prime or primo is not the main event, it is more like a hot appetizer.
Pan Seared Gnocchi with Brown Butter and Sage
In our house Gnocchi is more likely to be the main course with a salad, for a lighter meal or a side to grilled pork or lamb chops and vegetables. No matter which course you serve the Gnocchi, the sage and brown butter is a perfect match!
The CHO for the Gnocchi will depend on your product. We buy the packages found on grocery shelves, Gluten and Gluten Free. Because they cook so quickly, the weight literally remains the same, so just do the calculation for your product. Here’s how ours usually works out. (Gluten Free)
Ingredients
- 2 cups (250 gr) la Molisana Gluten Free Gnocchi (46 CHO/1 cup/125 gr) 92 CHO
- 2 TBSP butter 0 CHO
- 6 – 8 large sage leaves 0 CHO
- 1/2 lemon zested, fine or coarse 0 CHO
TOTAL CHO 92 CHO
- TOTAL WEIGHT 250 GRAMS
- 92 CHO DIVIDED BY 250 GRAMS = .368 CHO/GRAM
- 50 INDIVIDUAL PIECES 1.84 CHO EACH
- ¼ CUP = 44 GRAMS/9 PIECES (1.84 CHO x 44 GRAMS) 16.1 CHO/1/4 CUP
Instructions
- *The Gnocchi cooks so quickly, prepare the sage leaves and anything else you might be serving before starting the Gnocchi.
- In a skillet large enough for the Gnocchi, heat butter on medium heat, to foaming and add sage leaves. Let the leaves crisp up a bit and remove to a paper towel. (This should take about 3 minutes.)
- Remove skillet from heat and set aside.
- Boil salted water in a medium saucepan large enough for the Gnocchi.
- Add Gnocchi, making sure they are not in a clump. When the Gnocchi rise to the top, drain in a sieve. (This usually takes 2 – 3 minutes max.)
- While Gnocchi is cooking, start to heat the butter over medium heat. Add cooked Gnocchi and sauté 2 minutes.
- Place on serving dish, zest lemon and add sage leaves.
- Serve immediately
