- 1/2 a shallot
- 3 pats butter
- 2 tbsp olive oil
- 15 sage leaves
- 1/4 cup cherry tomatoes (golden go especially well)
- 1 pack gnocchi
- 1/2 tsp. salt (for pasta water)
- boil water for gnocchi and follow directions on package
- heat 2 pats butter and add sage leaves, cook at low temperature, flipping leaves occasionally until butter bubbles a bit and sage starts to crisp up and turn brown
- remove sage leaves, add another pat butter and 1 1/2 tbsp olive oil, slice shallots thinly and add them to the pan when butter melts, cook on medium low heat until shallots start to soften and add tomatoes, continue cooking until tomatoes start to pop and shallots are caramelized
- after draining gnocchi, drizzle w/ olive oil, add sage leaves, shallots and tomatoes and serve
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