Gnocchis à la sauge

Gnocchi with fresh sage

This simple dish of gnocchi with fresh sage, melted butter and parmesan can literally be whipped up in five minutes. It makes a lovely lunch dish, perhaps with some prosciutto and/or a salad alongside, and also marries well with roast meat or veggies as a side dish.

Key to success with this Tuscan-inspired dish is finding top-quality gnocchi. Get them as fresh as you can find them. They’re available in Italian delis and good supermarkets.

The quantities below will serve 2 people.

1 pound (450 g) gnocchi
1 tsp. sea salt or table salt
2 tbsp. (30 g) butter
12 leaves fresh sage
4 tbsp. freshly grated parmesan
freshly ground black pepper

Bring a large pot of water to a boil. Add the salt.

While the water is heating, melt the butter in a saucepan. Snip the sage leaves horizontally. Add to the butter. When the butter begins to brown, turn off the heat.

Now grate the parmesan.

When the water boils, add the gnocchi. Cook until the dumplings rise to the surface, about 2 minutes. Drain through a colander.

Reheat the butter-sage mixture to bubbling. Add the gnocchi and brown briefly, stirring gently with a wooden spoon. Grind on some black pepper.

Serve topped with the parmesan. Serves 2.

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