Sage Butter Gnocchi
This delicious combination of gnocchi, cheese and sage makes a great side dish or a meal in its own right with a salad and garlic bread.
Ingredients
Serves: 2
- 750g potato gnocchi
- 65g butter
- 1 clove garlic, minced
- 1 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi and cook until they float to the surface, 2 to 3 minutes; drain.
- Melt the butter in a frypan over medium heat. Stir in the garlic and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(296)
Reviews in English (210)
very easy and tasty.I made double and also made my own gnocchi - 12 Jun 2012
I loved this (5 stars!) but hubs not as much (3 stars), but then he's not a fan of gnocchi in the first place. I am, and I thought this sage-butter sauce was perfect with it. I didn't measure seasonings exactly, just to my own taste. What I'd love to try next time is to subtley brown the butter and use fresh sage. Great dish, however, just as is, keeping mind that seasoning measurements are useful as a guide, but don't have to be strictly adhered to! - 26 May 2009 (Review from Allrecipes USA and Canada)
This was soooo good! I tripled the recipe and followed it exactly, except that I poured the sauce into a bowl with the gnocchi and tossed it because I had too much gnocchi for the pan. I've only had gnocchi with regular spaghetti sauce before and did not care for it, but I LOVED this! Great with a salad and garlic bread. Thanks for sharing! P.S. I used freshly minced garlic and I think that really adds a lot of flavor - 21 Apr 2008 (Review from Allrecipes USA and Canada)