Ingredients
1 pound gnocchi
4 tablespoons butter
8 sage leaves
Salt and ground black pepper
Dash of nutmeg
1/4 cup grated Parmigiano Reggiano
Preparation
Bring a large pot of salted water to a boil and cook gnocchi according to package directions. Drain and reserve. While the gnocchi are cooking, melt the butter in a medium skillet over medium-high heat. Add the sage and cook until crispy and bright green, about 1 minute. Toss with cooked gnocchi, nutmeg, salt and ground black pepper to taste, and sprinkle with the Parmigiano Reggiano.
