Sage is one of my favourite herbs. It’s beautiful to look at on my windowsill (and believe me, it’s plentiful; my awesome mother-in-law buys me loads!) and it’s fantastic to eat. One of the best ways to enjoy it, in my opinion, is simply fried in a little margarine or oil until it’s just nice and crispy. Here I’ve just made a simply gnocchi recipe (you can use your own if you’d like) with a simple crispy sage vegan butter sauce. I served it with roasted baby plum tomatoes (I actually meant to include them in the salad before the main, but completely forgot… luckily they went well with the gnocchi) which are of course optional.
I’ll be honest with you; Gnocchi is not yet a mastered skill of mine. That’s why I say you can of course use your own recipe. This tastes good, but to any gnocchi snobs out there I’m sure it’s not considered gnocchi-tastic! I’d be happy at any rate to toss out the whole lot and just munch on the crispy sage… mmm…
Simply Sage “Butter” Gnocchi
- 200g potatoes, boiled and mashed well with 2 tsp margarine
- 75g flour
- 2 tbsp nutritional yeast flakes
- 2 tbsp fresh chopped sage
- 20-25 whole sage leaves
- Margarine to fry sage
- salt to taste
- Mash the potatoes and butter/margarine very well and mix in flour, yeast flakes, chopped sage (if using), and salt (optional). Kneed into a smooth dough and refrigerate until cold. This is the sort of thing you can make the day before.
- When cold, lightly dust with flour and roll the dough out into a 3/4″ rope on a lightly floured surface. Cut the dough into approx 1/2 to 3/4″ pieces. If the dough begins to get too sticky, just flour it a little more.
- With a fork make indentations on the top of each piece and then place gnocchi in boiling water for around 5 minutes.
- While the gnocchi is cooking, you can quickly and easily heat some margarine in a frying pan to a high heat and fry the whole sage leaves for a minute or two until crispy.
- Remove the gnocchi from the boiling water with a slotted spoon. Drizzle sage “butter” and sage leaves over and serve with a leafy green salad or on its own.