INGREDIENTS
FOR 2 PEOPLE
500 g Rummo Potato Gnocchi
125 g butter
1 handful of sage leaves
Parmigiano Reggiano
Black pepper, to taste
Salt, to taste
DIRECTIONS
Cut the butter into pieces and melt it in a sauté pan over low heat with a handful of sage leaves, until the butter has reached a hazelnut color. Season with some freshly ground black pepper. In a pot with abundant boiling salted water, cook the Gnocchi until they float. Once cooked, transfer them with a slotted spoon to the sauté pan and toss them with the butter. Plate the Gnocchi and add some freshly grated Parmigiano Reggiano. That’s it: the dish is ready for you to enjoy!