Cut the sage into strips, keeping some whole leaves for decoration. Melt the butter in a pan with the sage strips over medium-high heat. Add 1/2 glass of water and mix until the sauce is back to temperature, add in the gnocchi and cook for 3 minutes.

Burro e salvia


Serve directly on the plate and decorate with the remaining whole sage leaves, adding Parmigiano Reggiano or Grana Padano to taste.