Gnocchi with Sage and Brown Butter

Bring water to a boil in a large pot, salt it thoroughly. Wash the sage leaves, cut the larger ones into smaller pieces, and leave the smaller ones whole.

When the water is almost boiling, heat a pan. Add the butter along with the sage, and stirring occasionally, heat for a few minutes until the sage becomes crispy and the butter lightly browns and smells nutty. Then add the crushed garlic, salt, and pepper, and sauté for another minute.

Once the water has boiled, add the gnocchi. When they float to the surface, immediately remove them and transfer them directly to the pan with the butter sauce. Sprinkle half of the finely grated Parmesan over them and gently toss. The sauce should be shiny and silky; if it's too thick, add a little of the gnocchi cooking water.