Simple, quick but totally satisfying - This classic Italian Potato Gnocchi with Sage and Butter recipe only requires 4 ingredients and 15 min to make!

Since becoming a new parent, I've turned into a MASSIVE quick-meals fan. Any recipe ready in less than 20 minutes is what is working for the family now, and I'm sure I'm not alone in this. 

Fear not though, as quick meals don't necessarily mean boiled rice and veggies.

I mean tasty drooling recipes that take a snap to prepare but look like you spent ages in the kitchen. I even wrote a 20-Minute Italian cookbook to prove you that!

These sage and butter gnocchi definitely fit the bill. This is an easy meal you can throw together so quickly, it’s almost unbelievable!

OK, I'm cheating a little bit here, as homemade gnocchi do need a bit more than 15 minutes to make.

But I usually make a big batch on weekends and freeze them straight away, so that we always have few portions available to enjoy during the busy weekdays.

But if you're in a rush, you may obviously use store-bought gnocchi instead, I won't judge!

Sage and Butter, The perfect Combo for Gnocchi

This is such a classic Italian dish, and possibly one of the easiest recipes out there.

There's something magical about Italian cuisine - Italians have the ability to turn a few simple ingredients and make up outstanding, bursting with flavour dishes.

All you need to make these sage and butter gnocchi is literally 4 ingredients:

• purple or regular potato gnocchi (homemade are best, but high-quality commercial gnocchi will work fine)
• butter ( YAY for homemade butter!)
• fresh sage leaves
• Parmesan cheese shavings

I gave a little twist to the traditional recipe and fried the sage leaves to bring out all their incredible flavour.

I've then finely crushed half of the leaves and mixed them in the pan with melted butter.

Then, I used the remaining fried leaves to top the gnocchi just before serving, so they keep their nice and crunchy texture.

If you don't fancy crispy sage, you can totally just finely chop the sage leaves and add them to melted butter before mixing the gnocchi in.

Soft pillowy purple potato gnocchi meet a velvety butter sauce and crunchy fragrant sage leaves to make a beautifully simple Italian meal the whole family will be excited to dig in!

I promise these Purple Potato Gnocchi with Sage and Butter are loaded with flavour and won't disappoint!

DID YOU MAKE THIS RECIPE?

Recipe

Print SaveSaved!

5 from 1 vote

Purple Gnocchi With Sage and Butter

Cook ModePrevent your screen from going dark

Simple, quick but totally satisfying - This classic Italian Potato Gnocchi with Sage and Butter recipe only requires 4 ingredients and 15 min to make!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Main

Cuisine: Italian

Serving: 2

Author: Andrea Soranidis

Ingredients

1x2x3x

• 500 g purple potato gnocchi, or regular gnocchi
• handful of fresh sage leaves
• 3-4 tablespoon olive oil
• 2 tablespoon good-quality butter
• handful of Parmesan shavings
• sea salt & black pepper to taste

Instructions

• Bring a large pot of slightly salted water to a boil.
• In the meantime heat a small saucepan with the olive oil. When hot, carefully place a couple of sage leaves at the time, and fry for about 10 seconds. Remove the leaves and pat dry on kitchen paper. Crash with your hands half of the leaves and save for later.
• Heat a skillet over medium-low heat. Melt the butter and continue to cook until it turns slightly brown, about 1-2 min.
• Cook gnocchi in the pot with soft-boiling water, for 1-2 minutes until they rise on the surface.
• Spoon them out with a slotted spoon, mix them in the skillet with the melted butter, and sprinkle the previously crushed sage.
• Top your gnocchi with black pepper, the remaining fried sage leaves and Parmesan shavings, and serve immediately.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.