My mouth is watering just looking at this picture again. This gnocchi was so delicious and the crispy sage really set it over the top. It was fantastic and I'm ready to make it again. Also, super simple!
Ingredients
The confit (makes enough to also have extra in the fridge)
1 head of garlic
Stick and a half of butter softened
A few pieces of lemon rind
1 tbsp lemon zest
Juice of half a lemon and more to taste
Sea salt
Pepper
Everything else
1 box of Alessi gnocchi
1/2 cup pasta water you might not need 1/2 but better to have more as you build your sauce
3 tbsp heavy cream
1/2 cup parmesan cheese
A few sprigs of sage optional
Instructions
Preheat oven to 250. Peel garlic and add to a ramekin along with lemon rind and enough oil to cover the garlic. Bake for about 2 1/2 hours. I did a quick roast and it was fine.
When it’s done, remove from oil and add to a food processor with butter, lemon juice, lemon zest, sea salt and pepper. Blend until smooth and creamy.
Meanwhile, heat a salted pot of water and bring to a boil. Cook the gnocchi for only 2 min or so (less than the full amount since it will go back on the stovetop). Reserve pasta water.
Transfer pasta to a large skillet and add 3 tbsp dollops of the confit butter. Add in cream, followed by pasta water in increments. Cook on low heat until everything starts to get creamy. Add in parmesan cheese and more pasta water as needed.
I decided to add some crispy sage on top by adding a little dollop of the confit butter to a skilled and adding some sage. Cook for about 2 -3 min then transfer to a paper towel lined plate. When cool enough to touch, roughly chop. Add to the top of the pasta along with more cheese. Enjoy!
The crispy sage was 1000% worth it. Don't skip this part! I served with a side of roasted radishes and they were really, really delish! XOXO
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