Gnocchi may take a lot of work to prepare, but fortunately they are served best with the simplest of cream-based sauces. This would also work well with any type of pasta, if you’re feeling indulgent.
Adapted from Epicurious.
Ingredients: 12 ounces gnocchi (frozen), 5-6 minced sage leaves, 2-3 shallots, handful of chopped walnuts, 2 Tablespoons butter, 2/3 cup heavy cream, 3/4 cup white wine.
Melt the butter in a heavy saucepan over medium heat. Add the chopped walnuts and saute until they start to darken, about 2-3 minutes. Remove from a slotted spoon to a small bowl.
Mince the shallots and finely chop the sage. Add them to the butter remaining in the saucepan, and cook for a minute or so, until the shallots are translucent.
Add the white wine and cream. Bring to a gentle boil, then continue to cook until the mixture has reduced by half – 5-7 minutes more.
Meanwhile, cook the gnocchi in boiling water (drop them straight in from the freezer – if they thaw out they’ll stick together). They only take about 4 minutes – they’re done when they float. Drain.
Add the drained gnocchi (or ravioli or whatever you’re using) to the finished sauce. Season with salt and pepper. To serve, top with the toasted walnuts.