Sage Butter Gnocchi

This is the kind of recipe that shouldn't be rushed. Simple ingredients. Gentle heat. A pan that’s been trusted for years.

Ingredients

• 500g potato gnocchi (fresh, if you can)
• 60g unsalted butter
• 8-10 fresh sage leaves
• Finely grated Parmigiano Reggiano, to serve
• Sea salt
• Freshly cracked black pepper
  

 

Method

1. Bring a large pot of well-salted water to the boil.
   Cook the gnocchi until they float to the surface - light, tender, ready. Scoop them out gently and set aside. Reserve a little gnocchi water to add to the sage butter.
2. Make the sage butter.
   In a wide pan, melt the butter over medium heat. Add the sage leaves and let them sizzle slowly until crisp and fragrant. Add a little of the reserve gnocchi water. The butter should turn golden, never rushed, never burned.
3. Bring it together.
   Add the gnocchi straight into the pan. Toss gently to coat, letting them soak up the butter and sage. Season with salt and pepper.
4. Serve simply.
   Finish with a generous snowfall of Parmigiano. Serve immediately, while it’s warm and comforting.
   
   Nonna’s tip
   This dish doesn’t need anything else. Just good butter, fresh sage, and time to sit down together.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Teal Multi Frypan 32cm and the matching Bessemer Teal Universal Lid 32cm for best results!