Gnocchi with Sage and Butter

Fill a large pot with water, salt generously, and bring to a boil. Cut larger sage leaves into smaller pieces; you can leave the smaller ones whole.

When the water is almost boiling, heat a pan. Add the butter along with the sage to the hot pan and heat for a few minutes, stirring occasionally, until the sage becomes crispy and the butter is lightly browned and caramelized. Add the crushed garlic clove, salt, and pepper, and heat vigorously for another minute.

When the water boils, add the gnocchi. As soon as they rise to the surface, immediately remove them from the pot and add them directly to the pan with butter. Stir, sprinkle with finely grated Parmesan, and mix gently. The final sauce should be glossy and velvety; if it's too thick, add a little of the water in which the gnocchi were boiled.