One of the simplest ways to prepare gnocchi is to sauté the little boiled lumps of potato and flour in butter with sage and garlic, perhaps with a pinch of salt. Start melting -- browning, ideally -- the butter just a little bit before you throw gnocchi into a pot of salted boiling water. Add garlic while the butter is foaming, followed by sage not too far behind. Once ready, fish out the floating gnocchi, drain, and combine with butter, garlic, and sage. Serve as soon as they are heated through.
The herb-y, slightly bitter taste is entirely unlike anything else!
- 500 g / 1+ lb gnocchi (fresh or frozen)
- 4-6 Tbsp butter
- 3-5 garlic gloves, minced
- 2-3 sage sprigs, leaves removed and shopped coarsely
- salt and pepper to taste