For the last days of cold weather-as Spring seems to be late this year-or for those who live " on the other side"( dedicated to Australian and New Zealand friends) here are two sauce recipes perfect for gnocchi. Actually they can be good with all pastas :
4 or 5 sage leaves
Salt and pepper
Melt the butter in a saucepan until it is brown and then add the sage leaves. Sprinkle with salt and pepper. Cook the pasta and serve with this simple sauce.
Suggestion: 300 g tomato purée ½ white wine
Add the white wine and leave to evaporate. Add the tomato purée and cook for 15 minutes.
200 gr. walnuts
200 gr. cream
3 spoonfuls of milk
1 spoonful Parmigiano
a handful of the inside of the bread
1 glove Garlic
Put the walnuts in the mortar, add a clove of garlic and a pinch of salt. Begin to beat these ingredients with the pestle, crushing them against the sides of the mortar, gradually adding the cheese and the bread previously soaked in the milk. Then pour it into a pan, mix with the cream, mixing continuously, gradually add the oil, salt and pepper. Serve with the pasta.