Ingredients
| 1 | 16 oz Pastene Italian Potato Gnocchi | |
| 2 | egg yolks | |
| 1 cup | heavy cream | |
| ΒΌ cup | Pastene Grated Parmesan Cheese | |
| fresh sage, chopped | ||
| salt and pepper to taste |
Directions
- Bring a large pot of salted water to a boil.
- Add gnocchi to water and cook as directed on the package.
- Meanwhile, in a small bowl whisk together egg yolks, cream and cheese.
- In a medium saucepan, cook cream mixture over medium heat. Stir until sauce thickens.
- Drain gnocchi and add to the cream sauce. Cook for 3 additional minutes and season to taste with salt and pepper.
- Garnish with sage and additional cheese and serve immediately.
