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Lemon Garlic Confit Pasta

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Ingredients

The confit (makes enough to also have extra in the fridge)

  • 1 head of garlic
  • Olive oil enough to submerge the garlic
  • A few pieces of lemon rind
  • 1 tbsp lemon zest
  • Juice of half a lemon and more to taste
  • Alessi Sea salt
  • Alessi Pepper

The Rest:

  • 1 box of Alessi gnocchi
  • 1/2 cup pasta water you might not need 1/2 but better to have more as you build your sauce
  • 3 tbsp heavy cream
  • 1/2 cup parmesan cheese
  • A few sprigs of sage optional
  • Stick and a half of butter

Instructions 

  • Preheat oven to 250. Peel garlic and add to a ramekin along with lemon rind and enough oil to cover the garlic. Bake for about 2 1/2 hours
  • When it’s done, remove from oil and add to a food processor with butter, lemon juice, lemon zest, sea salt and pepper. Blend until smooth and creamy.
  • Meanwhile, heat a salted pot of water and bring to a boil. Cook the gnocchi for only 2 min or so (less than the full amount since it will go back on the stovetop). Reserve pasta water
  • Transfer pasta to a large skillet and add 3 tbsp dollops of the confit butter. Add in cream, followed by pasta water in increments. Cook on low heat until everything starts to get creamy. Add in parmesan cheese and more pasta water as needed.
  • I decided to add some crispy sage on top by adding a little dollop of the confit butter to a skilled and adding some sage. Cook for about 2 -3 min then transfer to a paper towel lined plate. When cool enough to touch, roughly chop. Add to the top of the pasta along with more cheese. Enjoy!