Ingredients for 4 people:
- 400 g. by potato dumplings
- extra virgin olive oil
- 40 g. of butter
- 30 g. of Parmesan cheese
- 5 sage leaves
- salt
- pepper
Preparation:
In a large nonstick skillet, melt the butter over medium-low heat. Add the grated Parmesan, the sage leaves broken in two, a pinch of salt and freshly ground pepper to taste. Let the butter melt slowly, creating a creamy and fragrant sauce.
Meanwhile, bring a pot of abundantly salted water to the boil. Add the fresh homemade gnocchi or store-bought ones and cook them until they float to the surface, which indicates they are ready. Use a slotted spoon to gently drain them from the water and transfer them directly to the pan with the sage sauce.
Slightly increase the heat under the pan and sauté the gnocchi in the sage sauce for a few minutes, so that they absorb the flavors and become lightly browned and crunchy on the outside. Gently mix with a wooden spoon, being careful not to break the gnocchi.
When the gnocchi are well soaked in the sauce and have taken on a delicious sage flavour, turn off the heat and serve the dish piping hot, garnishing with a few fresh sage leaves for a touch of elegance.
To accompany this delicious pasta dish, we recommend serving a sparkling white wine such as a Chardonnay from Veneto. The freshness and acidity of the wine will balance perfectly with the richness of the sage sauce and the creamy flavor of the gnocchi. Raise your glasses and toast to a good appetite!