First course - Entree - Vegertarian - Lactose intolerants safe
2 packages of Italian Mushroom gnocchi
2 cloves garlic, chopped
4 sage leaves, chopped
4 Italian sundried tomatoes in olive oil, julienne cut
1/3 cup briciole (plain REAL Italian breadcrumbs)
1/8 cup high quality extra virgin olive oil
Bring a large pot of water to a boil.
Meanwhile, in a non-stick skillet over medium heat, warm the olive oil and sautee garlic until golden, then add breadcrumbs, salt and sage, sauteeing until breadcrumbs are toasted. Add sundried tomatoes, mix well to combine and continue cooking until breadcrumbs are toasted again (adding sundried tomatoes will moisten them), then remove from heat.
When water boils, add salt and gnocchi. Keep in mind that gnocchi cook in 2-3 minutes, so always have the sauce ready when you make gnocchi. When gnocchi rise to surface, take them out with a slotted spoon and arrange them in the skillet with the sauce. Bring the skillet back to heat and sautee until breadcrumbs are toasted again.
This recipe serves 4
- You can use soaked Italian porcini mushrooms instead of sundried tomatoes, if you like.
- Having just a few ingredients, their high quality is necessary in order to obtain a good dish.
- You can add a pinch of hot pepper flakes, if you like a spicier taste (I would not use pepper)
- If you want to remove garlic, just halve the cloves and sautee them until golden, then remove them.