Poached gnocchi with sage butter
Fresh gnocchi poached and tossed off the heat in brown sage butter, without pan-browning.
Active time20 min
Cooking10 min
Total20 min
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Ingredients
- 10 leaves of sage
- 50 g salted butter
- 50 g Parmesan
- 600 g fresh gnocchi
Preparation
Wash the sage leaves; shave the Parmesan with a vegetable peeler. Cook the gnocchi in simmering water according to the packet instructions, usually until they float to the surface. Drain.
10 leaves of sage50 g Parmesan600 g fresh gnocchi- saucepan
- colander
- vegetable peeler
Melt the butter in a small saucepan until light nut-brown. Add the sage, infuse for 30 seconds, then remove from the heat. Pour over the drained gnocchi in a dish and toss gently. Serve with the Parmesan shavings.
50 g salted butter- small saucepan
- dish
- spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration