Gnocchi with Sage and Butter

Bring a large pot of generously salted water to a boil. Wash the sage leaves and pat them dry. Halve larger leaves if necessary, leave smaller ones whole.

As soon as the water is almost boiling, heat a large pan. Add the butter together with the sage and warm over medium heat for a few minutes until the sage is crispy and the butter turns a light brownish color and smells nutty. Add the pressed garlic, salt, and pepper and briefly fry for another minute.

Add the gnocchi to the boiling water. As soon as they rise to the surface, immediately remove them with a slotted spoon and transfer them directly to the pan with the sage butter. Mix everything well. Stir in the finely grated Parmesan. The sauce should be glossy and velvety; if it's too thick, simply add a little of the gnocchi cooking water.