Hello, my name is John and I’m a co-owner of Home Chef Herbs. Thanks again for being on our newsletter which is a newsletter run by yours truly. You can hit reply to any of my newsletter emails to get in touch with me.
About the recipes above… please don’t share a link to this page. These recipes are for our newsletter subscribers only. Thanks 😉
A good friend of mine, Chef Matt, is a fine dining chef here in Las Vegas and as a home cook I’m always picking his brain for cooking tips, tricks, and of course… recipes.
A few weeks ago my wife and I dined in his restaurant which is nestled high up in a local hotel/casino and has breathtaking views of the Las Vegas Strip at night.
On the menu was a Sage Gnocchi.
It had been awhile since I had gnocchi so I figured I’d give it a try… especially since it was “sage” and I sell herbs lol.
It was so good I had to get the recipe from him. Matt sent me over the recipe sheet detailing how his chefs are to make the Sage Gnocchi along with a few other recipe sheets.
If you like herbs (which I suspect you do) check these recipes out. Matt knows I sell herbs so he made sure the recipes he sent over were ones with herbs in them.
Here is a list of recipes in the file attachment above:
- Sage Gnocchi
- Heirloom Salad With An Oregano Vinaigrette
- South of the Border Hummus
- Ribeye With Roasted Potato and Mushrooms
- Cilantro Sea Bass
- Yellow Pepper Gazpacho
- Yellow Tomato Pink Peppercorn Cocktail
The gnocchi I at that night had a simple butter sauce but you could use cream or marinara if you wanted.
Below is my recipe for a butter sauce. Truth be told, I don’t typically measure stuff when I cook, I just add what looks right and adjust by taste. But for a recipe sake, here’s the estimated amounts of ingredients.
John’s Butter Sauce for Gnocchi
- 3-4 tablespoons of butter
- 6-7 sage leaves (or more if you love sage)
- lemon zest (for finishing)
- grated Parmigiano-Reggiano (or Parmesan)
Melt the butter in a saute pan until it begins to turn brown (the butter, not the pan :-).
Browning the butter helps give it a more nutty flavor.
Add the sage leaves and cook for 15 seconds, then remove the sauce from the heat and gently add your gnocchi. Put it back over medium heat and gently toss the gnocchi in sauce to cover.
Finish with a little lemon zest and grated Parmigiano-Reggiano.
I hope you enjoy the recipes. I’d love to hear from you, especially if you tried it. You’ll also notice the recipe sheets have a place to insert a photo of your dish. If you give the dish a try, I’d love to see a picture.