Gnocchi Sauces

There is an unwritten law in Italy for gnocchi, they should be made while your sauce cooks. Because for Italians making gnocchi is so easy. With practise, you can make gnocchi for 6 in one hour. Boil the potatoes first, prepare the sauce and whilst that is cooking start the gnocchi, then cook and eat straight away. The first three of these 'sauces' are very quick to make so can be left till when gnocchi is being blanched. However with the Napoli Sauce, follow the traiditonal mixim and start it first.

Blue Cheese

Potato gnocchi are delicious with Gorgonzola. Blu Castello is also good and not as strong Just melt the cheese in a pan with a little water (some people use wine, but it's not necessary) and then toss gnocchi through. Can add parmesan at end. Simple and good.

Sage Leaves and Brown Butter

Take a knob of butter per person , melt and let brown in a pan. Toss 3-4 sage leaves per person into the very hot butter for a minute till they start to get crisp. Pour over the cooked gnocchi.

Sugar, Cinnamon and Butter

Combine sugar and powdered cinammon to taste. Melt butter but do not allow to brown, stir through the sugar and cinammon and fold through the gnocchi