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
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400g potato gnocchi (fresh or store-bought)
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4 tbsp unsalted butter
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8–10 fresh sage leaves
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Salt (for boiling water)
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Freshly ground black pepper, to taste
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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
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Use fresh gnocchi for the best texture.
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Don’t burn the butter — golden is good, brown is bold, black is bitter.
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Add a touch of lemon zest for a bright twist.
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Carbohydrates | ~45g |
| Protein | ~8g |
| Fat | ~22g |
| Saturated Fat | ~13g |
| Sodium | ~350mg |
| Fiber | ~2g |
| Sugar | ~2g |
| Calcium | ~80mg |
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