I got the recipe for the Mascarpone-Sage Sauce when I took a gnocchi-making class at Cooks of Crocus Hill a long time ago. Unlike the gnocchi, it was quick to make.AC basically took care of it while I finished up boiling the gnocchi. In hindsight, I probably should have shocked the gnocchi in cold water instead of almost immediately boiling them and throwing them into the sauce. They turned out  kind of mushy which leads me to believe I overcooked them. AC’s theory was that the sauce was too heavy for the gnocchi. Either way, we polished off the whole pan and I didn’t hear too many complaints. Of course that might have something to do with the fact that we didn’t eat until 9 pm and were too caught up in LOST.

So, while my gnocchi didn't meet all my expectations, I definitely plan to make it again. Next time around I'll cook it less and maybe serve it with a little less of the sauce, or try a different sauce.

2 large shallots, minced

2 tablespoons butter

2 tablespoons fresh sage, chopped

½ lb mascarpone cheese

½ cup parmesan cheese

Salt and pepper

1 tablespoon parsley, minced

In large pan—large enough to hold all the gnocchi—saute shallots and sage in butter until clear and soft.

Add mascarpone, parmesan, salt, pepper and gnocchi and still over medium heat 1 minute to heat through. Serve topped with parsley.