Gnocchi burro e salvia
Gnocchi burro e salvia, from above
Non vegEggNorthern Italy

Gnocchi burro e salvia

Brown butter and crisp sage on soft gnocchi. Four ingredients, a lot of swooning.

60 minTime
18 gProtein each
mildSpice
Butter and sage1 chapter · 1 min read

Make it your way

Grandma's wayBrown butter, sage, parmesan.
The original
643kcalsame
18 gproteinsame
7 gfibresame
60minutessame

Burro e salvia.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato1 kg floury potatoes
Maida (all-purpose flour, plain flour)2 cups
Egg1
Butter6 tbsp
Sage leaves12 leaves
Parmesan⅔ cup
Black peppera pinch
Saltto taste

Method

4 steps
  1. 1Make gnocchi: boil potatoes in skins, peel and rice, knead lightly with egg, flour and salt. Shape.
  2. 2Melt butter and cook with sage until the butter turns hazelnut brown.
  3. 3Boil gnocchi until they float; lift straight into the butter with a spoon of water.
  4. 4Toss with parmesan and pepper.
Serve it like this

Serve on warm plates with crisp sage leaves on top and parmesan shaved over.

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Make it a meal

What goes with Gnocchi burro e salvia: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto alla zucca45 min
Bread or rice Focaccia genovese50 min
On the side Peperonata40 min
On the side Marinara sauce35 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
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