Recipe: Gnocchi skewers with almonds and sage
The 12 first courses lunch
March 26, 2011
I wanted to prepare some pasta skewers and I made these gnocchi skewers for the 12 first courses lunch: they are tiny and will be devoured in one bite!
This is a recipe from the 12 first courses lunch, so the doses are for small samples. Keep that in mind if you are considering only one first course.
Gnocchi skewers with almonds and sage
Ingredients
16 small gnocchi
1/2 zucchini (about four slices 1 cm thick)
4 sage leaves
1 tbsp single cream
black pepper
1 tbsp chopped almonds
 Directions
Cook the gnocchi, drain and season with cream and black pepper. Let rest.
Meanwhile, cut each slice of zucchini in half and fry in hot oil until golden.
Divide the sage leaves in half and fry them briefly to make them crispy
 Assemble each skewer with 2 gnocchi, a piece of fried zucchini and half a fried sage leaf into a toothpick.
Sprinkle with chopped almonds and serve hot.
A tip: fry larger amounts of sage, because they could break when tucked into toothpicks.
 One year ago:
March gardening tips: A new season begins
I am entering this in Presto Pasta Nights, hosted by Once Upon A Feast.
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