gnocchi with creamy sage sauce. 

For the Sage Sauce:
3 Tbsp. Earth Balance margarine
1 tsp. chopped fresh sage
3/4 tsp. sea salt
1/4 tsp. black pepper

For the Gnocchi:
1 lb. white potatoes, peeled and quartered
Sea salt, to taste
1 ¼ cups white flour
Sage leaves to garnish


instructions:
1.) In a small saucepan, melt the Earth Balance over medium heat. Continue to cook, stirring constantly, until golden brown.

2.) Remove from the heat and stir in the sage, the sea salt, and the black pepper. Set aside.


3.) Cook the potatoes in boiling, salted water for 15 to 20 minutes, or until tender.

4.) Stir in a generous amount of the sea salt, drain, and mash until smooth. Transfer to a bowl.

5.) Sprinkle flour into the bowl with one hand while kneading into the potatoes with the other hand.

6.) Continue until all the flour is worked in and the dough is smooth. This will take a few minutes (the dough will be sticky at first). Divide into 3 pieces.

7.) Form each piece into a 1- to 2-inch-thick roll. Cut into 1-inch-long pieces and roll against a fork. Repeat with the remaining dough.

8.) Drop each gnocchi into heavily salted, boiling water. Cook for 2 to 3 minutes, or until rising to the surface.

9.) Remove from the water, drain well, and transfer to a warm plate.

10.) Toss with the Sage Sauce and garnish with the sage leaves.

Makes 6 to 8 servings