by Heather Schmitt-Gonzalez / Thursday, November 11, 2010
Gnocchi w/ Mizithra in Brown Butter & Sage ...watch out JT, I'm bringin' sexy back!
Put a large pot of water on and salt it just after it comes to a boil. Drop the gnocchi into the water and cook until they all float.
In the meantime, put the butter in a large, deep pot over medium-low heat. Swirl it around a bit and watch it until it begins to turn golden and a gorgeous, nutty smell is released. Throw in a big pinch of fresh, chopped sage (or rubbed sage if you don't have any fresh). Turn off heat.
About this time, the gnocchi should be done. Scoop them out of the water with a slotted ladle or skimmer and drop directly into the pot with the butter and sage. A bit of the cooking water will come with them, but that is exactly what you want...to bring some of those starches along to help form that seductive sauce. Turn the heat back on, as low as it will go and then drop in the crumbled mizithra. Toss everything around, ever-so-gently. Taste and season with salt and pepper, if needed. Take off heat.
Dish up ecstasy.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.