20-Minute Meal: Gnocchi with Sage Beurre Blanc

I love to cook -- and I thrive on fast, delicious meals that my family enjoys. Most of the meals I make (from scratch) take no more than 30 minutes and cost less than $30 for 6 servings. Not too shabby. I tend to buy what's on sale, I make large portions so we have leftovers and I aim for meals that don't require too much work. Life is busy, but that doesn't mean you need to eat bad food. 

The inspiration for this next meal came from my garden; we planted sage this year, so I wanted to use our fresh harvest. There's another tip: use what you have at your disposal. 

This is Gnocchi with Sage Beurre Blanc -- it'll be done in 20 minutes. And I bet you can make a side at the same time. Seriously. 

Oh, and it's a little fancy, too, so it's a good one to impress the guests.

20-minute Meal: Gnocchi with Sage Beurre Blanc

You'll Need:

• 2 packages of fresh/vacuum packed gnocchi. I store-buy these. Of course, you can make them yourself, but that will definitely increase your time (and most likely, the taste)
• Salt, pepper
• 5-6 fresh sage leaves
• 1/2 cup unsalted butter

You need 3 major ingredients. This can't get easier.

Directions:

1. In a large saucepan, boil water. Add salt to water. (If you're making a side, now's the time)
2. Add gnocchi to water and stir gently.
3. Meanwhile, heat 1/4 cup of unsalted butter in a nearby pan.
4. As soon as they gnocchi start to float (within 1-2 minutes), transfer immediately to the pan. You don't need to drain; I use a slotted spoon to go from the pot to the pan. *** It's very important that you take the gnocchi out as soon as they float or they will turn to mush ***
5. Saute the gnocchi in the butter, allowing them all to be coated with butter.
6. Continue to saute on medium until the gnocchi are browned and have formed a slight crust. 
7. Remove gnocchi and reserve.
8. Using the same pan, heat 3/4 cup of unsalted butter on low/medium heat. Making beurre blanc is a slow, yet easy, process. Allow the butter to fully melt. Gently swirl the butter, it will develop bubbles and a foam and start to turn an amber colour. You will also notice a magnificent nutty aroma.
9. Add the sage leaves and cook until they are crispy, being mindful not to burn the butter.
10. Pour the beurre blanc over the gnocchi and serve immediately. 

Want more recipes like this? Let me know!