Sage-Butter Gnocchi
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Sage-Butter Gnocchi

Serve alongside Garlic Hanger Steak with Balsamic Pan Gravy.


  • 1 pound gnocchi

  • 4 tablespoons butter

  • 8 sage leaves

  • Salt and ground black pepper

  • Dash of nutmeg

  • 1/4 cup grated Parmigiano Reggiano


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.

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