Gnocchi with sage II
You need:
- butter & butter lard (decent amount or to taste)
- depending on the number of eaters gnocchi from the refrigerated shelf (preferably not the oval but the very small round)
- WHOLE sage leaves (deep-frozen or fresh)
You do not have to cook dumplings out of the fridge.
You can also simply fry them.
In addition, I take a little butter (for the taste!) And butter lard (without this, the butter would quickly brown) - and neat, so it sizzling properly and the gnocchi can be crispy.
When the fat has melted, first put garlic in the pan - to taste 1-2 whole toes. I add the gnocchi when the garlic begins to smell *. If they are already a bit seared, I add the sage leaves to the pan, which give their wonderful flavor to the food. It is also important for you to use fat properly. In it "fry" (well, something like that) they really nice and crispy. Even if the gnocchi have gotten a nice crust, remove the Knofi & GOOD APPETTIT! (the sage leaves are meant for MITESSEN)
Who complains that "neat fat" is too much, which is just something else to cook ;-)
* I call it "smell". as long as you smell it while cooking & eating, it's nice ...
