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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO COOK GNOCCHI Bring a large pan of water to the boil. | 2. Add salt. | 3. Add gnocchi. | 4. Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes. | 5. Drain and divide gnocchi into serving bowls. | 6. TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil. | 7. Melt butter in a small frypan over a medium heat. | 8. When the butter starts to foam, tip the pan often to check the colour of the butter. | 9. As soon as the butter begins to take on a golden brown tinge, add the garlic and sage. | 10. Give the mixture a stir, then remove the pan immediately from the heat. | 11. The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls. | 12. Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly. | 13. Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce. | 14. Sprinkle over parmesan cheese and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato gnocchi	500	g		445.0	0.0	99.0	2.5
salt	1	tablespoon		-	-	-	-
butter	80		cut	6840.0	314.28	213.72	576.0
sage leaf	8		chopped	445.0	0.0	99.0	2.5
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
parmesan cheese	80		grated	23680.0	2560.0	2560.0	320.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.