Gnocchi with Sage and Brown Butter

Fill a large pot with water, add plenty of salt, and bring it to a boil. Cut larger sage leaves into smaller pieces, and leave the small ones whole.

When the water is almost boiling, heat a spacious pan. Add the butter along with the sage and heat for a few minutes, stirring occasionally, until the sage becomes crispy and the butter turns a light brown color with a caramel aroma (brown butter). Add the crushed garlic, salt, and pepper, and cook over high heat for another minute.

When the water boils, add the gnocchi. As soon as they float to the surface, remove them from the water and add them directly to the pan with butter and sage. Mix well, sprinkle with finely grated Parmesan, and gently combine. The final sauce should be glossy and velvety; if it's too thick, add a little of the gnocchi cooking water.