Recipe - Sage Sauce

1 cup Butter
12 Leaves fresh sage
1 cup Heavy cream
Cooked gnocchi
One half cup ParmigianoReggiano; grated
Freshly ground pepper; to
taste
8 ounce Dry ricotta; smoked

Cut the butter into pieces to facilitate melting. In a skillet, distribute
the butter and sage, and stir over low heat until the butter has melted.
Add the cream and cooked gnocchi, and cook over moderate heat, turning
gently with wooden spoon until the gnocchi are coated with sauce and heated
thoroughly, about 12 minutes. Transfer the sauced gnocchi to serving
plates, sprinkle with ParmigianoReggiano and peppers, top with shaved
ricotta and serve immediately.

Yield: 46 servings

Formatted by suechef@sover.net

Recipe by: CHEF DU JOUR #DJ9254

Posted to MCRecipe Digest by Sue suechef@sover.net on Mar 21, 1998