Step 1

Bring 4 US quarts (3.8 l) of salted water to a boil. You cook gnocchi much the same you cook pasta–by dropping it into a pot of boiling water. The gnocchi will have a better flavor if the water is lightly salted.Typically, for 1 pound (0.45 kg) of pasta, you would use 4 US quarts (3.8 L) of water and 1 tbsp (about 21 g) of salt.

Step 2

Cook 1 lb (450 g) of gnocchi in the boiling water for 2-3 minutes. Gnocchi doesn’t take very long to cook, making it perfect for a quick and easy weeknight meal! Whether you’re using pre-made gnocchi or you started from scratch, it should only take a few minutes before the gnocchi is ready. You’ll know the gnocchi is fully cooked when it floats to the surface.Don’t overcrowd the water! There should be only enough gnocchi in the water to cover the bottom of the pot. If you’re using a smaller pot or if you double the recipe, cook the gnocchi in batches rather than dumping them all in at once.

Step 3

Remove the gnocchi with a slotted spoon and set it aside. When the gnocchi start to float, carefully remove it from the boiling water and transfer it to a plate. If you’re cooking batches of the gnocchi, add the next batch to the water and continue until it’s all cooked.

Step 4

Melt 1/4 cup (57 g) of butter in a skillet over medium-high heat. Cook the butter, stirring occasionally with a wooden spoon, until it starts to develop a light golden color. You should also start to smell a slightly nutty flavor as the butter browns.This will be about half a stick of butter.Watch the butter carefully to ensure it doesn’t scorch.

Step 5

Add 1 clove of minced garlic into the butter and cook for 4 minutes. As it cooks, stir the garlic frequently with your wooden spoon to keep it from burning. If your butter starts to get too dark, turn the heat down to about medium. After the 4 minutes, the garlic should be soft and should be a slightly darker color.If you’re using garlic that’s already minced, use about 1 tsp (4.6 g).

Step 6

Add 1 tsp (1 g) of dried ground sage and 1/4 tsp (1.4 g) of salt into the butter. Stir the sage and salt into the butter and let the sage cook for about 1 minute. Once you can smell the sage, your sauce is ready!If you like a little spice in your pasta, add a pinch of dried red pepper flakes at the same time that you add your sage.

Step 7

Remove the sauce from the heat and toss in the cooked gnocchi. Gently transfer the gnocchi into your pan, then toss or swirl the pan so the gnocchi gets completely covered with your butter and sage sauce.

Step 8

Top with 1/4 cup (25 g) of Parmesan cheese and 1/4 tsp (0.5 g) of pepper. There’s nothing better than pasta with Parmesan, and gnocchi is no exception! Top off your dish with Parmesan and plenty of black pepper, then serve while it’s still warm!Think about placing a little pot of Parmesan on the dining table to allow diners to decide how much Parmesan they'd like to sprinkle over their own serving of gnocchi.