Gnocchi only needs a light touch with sauces such as the following ones.
Sage Butter Sauce (Version 1)
12 Tbsp. unsalted butter
8 large fresh sage leaves (or the equivalent if leaves are smaller)
Freshly ground black pepper
This will make enough butter sauce for 1 batch potato gnocchi
Put butter into a sauté pan and set over low heat to melt. Toss in the sage leaves and a generous grind of black pepper. Keep the sauce warm, allowing the sage leaves to infuse the butter, until ready to dress the gnocchi.
Sage Butter Sauce (Version 2) – with browned butter. I love to serve this in the fall and have tossed in chopped, toasted local hazelnuts for a minute to heat through, then dress the gnocchi.
12 Tbsp. unsalted butter
8 large fresh sage leaves (or the equivalent if leaves are smaller)
Freshly ground black pepper
Put the butter into a sauté pan set over medium heat. Watching carefully and swirling the pan occasionally, “toast” the butter until it is a light golden brown. Toss in the sage leaves then dress the gnocchi with the sauce.
