Gnocchi with Sage and Butter

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

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

Once the water boils, add the gnocchi, and when they float to the surface, immediately remove them from the pot and add them directly to the pan with the butter. Stir, sprinkle with finely grated Parmesan, and gently mix. The finished sauce should be glossy and velvety; if it's too thick, add a little of the water in which the gnocchi were cooked.