Gnocchi with Sage and Butter

Fill a large pot with water, salt generously, and bring to a boil. Cut the larger sage leaves into smaller pieces; the smaller ones can be left whole.

Once the water is almost boiling, heat a pan. Add the butter along with the sage to the hot pan and heat for a few minutes, stirring occasionally, until the sage is crispy and the butter is lightly browned and caramelized. Add the crushed garlic clove, salt, and pepper, and sauté for another minute.

Once the water boils, add the gnocchi. As soon as they float to the surface, remove them immediately from the pot and transfer them directly into the pan with the butter. Stir, add the finely grated Parmesan, and gently mix together. The finished sauce should be glossy and velvety. If it is too thick, add a little of the gnocchi cooking water.