Ingredients
- 1 lb potato gnocchi (homemade or store-bought)
- 8 tbsp unsalted butter
- 20 fresh sage leaves
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, thinly sliced
- 1/4 cup pasta water (reserved)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp nutmeg
- Salt to taste
- Extra Parmesan for serving
- Red pepper flakes (optional)
Instructions
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Bring a large pot of salted water to boil.
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While water heats, thinly slice garlic and prepare sage leaves.
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In a large skillet over medium heat, melt butter until it starts to foam.
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Add sage leaves and cook until they become crispy, about 2-3 minutes.
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Remove and set aside.
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Add sliced garlic to the butter and cook until golden, about 1 minute.
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Cook gnocchi in boiling water until they float to the surface, about 2-3 minutes.
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Using a slotted spoon, transfer gnocchi directly to the skillet with butter.
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Reserve 1/4 cup pasta water before draining.
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Toss gnocchi in the butter sauce, adding pasta water as needed to create a silky sauce.
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Add grated Parmesan, nutmeg, and black pepper.
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Gently toss until cheese melts and sauce coats the gnocchi.
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Return crispy sage leaves to the pan.
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Serve immediately, topped with extra Parmesan and red pepper flakes if desired.
Twirl your fork into these pillowy gnocchi and watch as they glisten with golden butter and fragrant sage! Each bite is a perfect marriage of tender potato dumplings and nutty brown butter sauce, with crispy sage leaves adding an aromatic crunch and Parmesan lending its salty, umami richness. Whether you’re craving Italian comfort food or looking to impress dinner guests with minimal effort, this dish delivers restaurant-worthy results with just a handful of ingredients. So grab your biggest skillet, channel your inner Italian nonna, and get ready to create a plate of pure pasta perfection!
