-
KYHeirloomer
- Food Writer
-
-
- Joined: February 2007
- Location: Central Kentucky---where the bluegrass meets the mountains
- Post Count: 4,403
Hard to beat brown butter & sage.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
- Joined: March 2002
- Location: SLC UT
- Post Count: 4,805
I'd go brown butter and sage as well.
more than taste fine
me eat it all the time
-
Suzanne
- Food Editor
-
-
- Joined: May 2001
- Location: New York, NY
- Post Count: 4,194
First we need to know what kind of gnocchi: Potato? Semolina? Ricotta or spinach and ricotta?
Everyone seems to be assuming potato, so okay: I will go against the tide and suggest a light fresh raw tomato sauce. The steak is plenty rich, and you don't want to add more fat, so an lightly acidic tomato sauce will be more refreshing.
If semolina, you can bake them layered with cheese and butter, but that's heavy.
If ricotta with or without spinach, again, a light fresh raw tomato sauce.
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
-
gonefishin
- At home cook
-
-
- Joined: November 2004
- Location: Joliet, Ill.
- Post Count: 1,014
I really like gnocchi as a side dish or main. But sitting along side a steak I like the idea of adding a little acidity, with the tomato sauce.
dan
I'm not a chef!
So please take any advice I give with a grain of salt (it'll taste better)