4 Serves
30 Mins
Bring a large pot of water to a boil and add a generous pinch of salt.
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ItalianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
770 µg / 400 µgCalcium
1048 mg / 1,300 mgIron
23 mg / 18 mgMagnesium
960 mg / 420 mgPhosphorus
534 mg / 1,250 mgPotassium
4229 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Add the gnocchi to the boiling water and cook until they float to the surface, then remove them using a slotted spoon.
In a frying pan, melt the butter over medium heat until it begins to foam and turn a light golden brown, then add the fresh sage leaves.
Toss the cooked gnocchi into the pan with the brown butter and sage, seasoning with salt and black pepper to taste before serving immediately.
36
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Italian
Italian