Gnocchi with Sage Butter and Parmesan
A simple dish of white potato Gnocchi tossed with butter, sage and Parmesan. To add a touch of colour I still chop up a bit of flat leaf parsley for garnish. When making this recipe for just two people I use half to make the gnocchi with sage and Parmesan and freeze the other half, uncooked, to use another day.
1 recipe gnocchi made with white skinned potatoes
3 tablespoons butter
4-5 sage leaves, chopped
1/2 cup grated Parmesan
Cook the gnocchi according to the master recipe.
While gnocchi are cooking melt butter in a large skillet, add sage leaves and a sprinkling of salt and pepper. Do not let the butter brown. When butter has melted remove from heat and set aside.
When gnocchi are ready add them to the skillet with the butter and toss gently to mix. Serve sprinkled with grated Parmesan and garnish with the parsley.
Try the recipe also with brown butter for a deeper nutty flavour. Simply cook the butter until it is deep golden and beginning to brown. Add gnocchi and toss to coat. Serve with grated Parmesan.