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Gnocchi in Ham–Sage–Sauce
4 Servings
- 400g potato gnocchi
- 4–5 branches fresh sage
- 200 g smoked ham
- 2 medium size onions
- olive oil
- 1/8 l Furmint
- ¼ l cream, 3–4 TBL
- crème fraiche or sour cream
- salt, pepper
- freshly grated parmesan
- Wash sage and pat dry, cut into strips, dice ham and onions and sauté in olive oil. Add white wine and boil down until hardly any liquid is left over, pour cream, add sage, let simmer for 5 minutes. Add sour cream or crème fraiche and season to taste with salt and pepper.
- Cook gnocchi according to instruction, strain and mix with sauce. Sprinkle with fresh parmesan and serve.
A rich dish which calls for a good glass of Merlot!
