Recipe: Gnocchi en crème de sauge

Name: Gnocchi en crème de sauge
Prep time: 25 min
Cook time: 15 min
Total time: 100 min
Yield: 4 servings
Ingredients: 300 g (10.5 oz) of artisanal gnocchi; 1/2 whole milk; 30 g (1.1 oz) butter and 30 g (1.1 oz) cornstarch; 12 sage leaves (fresh or dried); a little thyme (lemon if you have); 6 toasted and crushed walnut kernels; 4 slices of chorizo cut into small dice; 10 cl (0.4 cup) liquid cream (30%); salt and freshly ground pepper.

By chef patrick Asfaux 4.5/5 (6 reviews) · 🍳 12 made it

Prep 25 min

Cook 15 min

Rest 1h

Total 1h40

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

300 g (10.5 oz) of artisanal gnocchi
1/2 whole milk
30 g (1.1 oz) butter and 30 g (1.1 oz) cornstarch
12 sage leaves (fresh or dried)
a little thyme (lemon if you have)
6 toasted and crushed walnut kernels
4 slices of chorizo cut into small dice
10 cl (0.4 cup) liquid cream (30%)
salt and freshly ground pepper.

Step-by-step directions

1 In a tea ball place your sage leaves and your thyme.

2 Heat your milk then place your tea ball at a boil, add your gnocchi when they turn on themselves then they will be cooked, turn off the heat, cover and let rest for 10 minutes.

3 Meanwhile in a saucepan make your small roux, melt the butter then add the flour, stir well with a whisk and turn off your heat.

4 Drain your gnocchi, then pour the cooking liquid into your roux, put back on the heat while stirring then add the cream, taste for seasoning then your gnocchi and let simmer for 2 minutes.

5 Plate on nice warm shallow dishes and sprinkle them with your walnut "crumbs" (for texture and chorizo dice to enhance the taste).