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Gnocchi with Sage and Butter
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Gurkerl Küche
Dieses einfache, aber unglaublich köstliche Gericht ist in wenigen Minuten auf dem Tisch und begeistert mit dem nussigen Aroma von gebräunter Butter, knusprigem Salbei und würzigem Parmesan. Die goldene Buttersauce umhüllt die weichen Erdäpfelgnocchi wie ein samtiges Gewand – ein klassisches Zusammenspiel, das nie langweilig wird. Perfekt für einen entspannten Abend zu zweit, wenn es schnell gehen soll, aber trotzdem etwas Besonderes auf den Tisch kommen darf.
Ingredients
Preparation method
Fill a large pot with plenty of water, salt generously, and bring to a boil. Cut the larger sage leaves into smaller pieces; you can leave the smaller leaves whole.
As soon as the water is almost boiling, heat a pan over high heat. Add the butter along with the sage and heat for a few minutes, stirring occasionally, until the sage is crispy and the butter is lightly browned and caramelized. Add the pressed garlic clove, season with salt and pepper, and toss for another minute over high heat.
Once the water boils, add the gnocchi. As soon as they float to the surface, remove them immediately and add them directly into the pan with the butter. Mix everything well, sprinkle the finely grated Parmesan on top, and gently fold it in. The finished sauce should be glossy and velvety – if it is too thick, simply add a splash of the gnocchi cooking water.
Chef's tip
Be sure to scoop out a cup of cooking water before draining the gnocchi – the starchy water helps you bring the sauce to the perfect consistency.
For extra crispy gnocchi, you can briefly fry them in the sage butter after boiling until they get a golden crust – this gives the dish a wonderfully rustic touch.
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