Gnocchi with Sage Butter

Italian Name: Gnocchi al Burro e Salvia

Cuisine: Italian | Course: Main | Difficulty: Easy

📋 Ingredients

Serves 2–3 | Prep Time: 10 min | Cook Time: 10 min

• 400g potato gnocchi (fresh or store-bought)

• 4 tbsp unsalted butter

• 8–10 fresh sage leaves

• Salt (for boiling water)

• Freshly ground black pepper, to taste

• Optional: Freshly grated Parmesan cheese, for topping

 Instructions

1. Boil the Gnocchi:

Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top (2–3 minutes). Drain and set aside.

2. Prepare Sage Butter:

In a skillet over medium heat, melt the butter. Add sage leaves and sauté for 1–2 minutes until crispy and aromatic. Butter should turn golden, not brown.

3. Combine:

Add the cooked gnocchi to the sage butter. Gently toss for 1–2 minutes to coat and lightly crisp the gnocchi.

4. Serve:

Plate immediately. Season with black pepper and garnish with Parmesan and extra sage leaves if desired.

 Pro Tips

• Use fresh gnocchi for the best texture.

• Don’t burn the butter — golden is good, brown is bold, black is bitter.

• Add a touch of lemon zest for a bright twist.