Gnocchi with Butter and Sage

Instructions

1. Fill a large pot with water and add a generous pinch of salt. Bring it to a boil over high heat.
2. While the water is heating, place a skillet over medium heat and add the butter. Allow it to melt completely until it starts to foam, then reduce the heat to medium-low.
3. Add the sage leaves to the skillet. Cook them for 1-2 minutes, or until they become crisp. This will help infuse the butter with the sage’s aroma. Be careful not to let the butter brown too much at this stage.
4. Once the water in the pot is boiling, gently add the gnocchi. As a tip, ensure the pot isn’t overly crowded; cook in two batches if necessary.
5. When the gnocchi float to the surface (after about 2-3 minutes), they are done. Use a slotted spoon to transfer them directly to the skillet with the butter and sage.
6. Gently toss the gnocchi in the butter-sage sauce using a wooden spoon. Be delicate to avoid breaking the gnocchi. Season with salt and freshly ground black pepper to your taste.
7. Transfer the gnocchi to serving plates and immediately sprinkle with grated Parmesan cheese. Serve hot.
8. For a richer sauce, you can add a splash of the gnocchi cooking water to the skillet, and stir until the sauce becomes glossy.
9. If you prefer a nuttier flavor, let the butter turn a light gold for a browned butter effect, but watch closely to avoid burning.