Recipes Cuisine European Italian Gnocchi with Sage-Butter Sauce 4.4 (334) 239 Reviews 49 Photos A delicious sage-butter sauce with gnocchi pasta and Parmesan cheese makes a delicious side dish or complete meal. Recipe by Gina Izzy Shores Updated on September 5, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 49 49 49 49 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 2 Jump to Nutrition Facts Ingredients 2 (12 ounce) packages potato gnocchi ¼ cup butter 1 clove garlic, minced 1 teaspoon dried sage ¼ teaspoon salt ¼ cup grated Parmesan cheese ¼ teaspoon ground black pepper 2 tablespoons grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil over high heat. Add gnocchi pasta and cook until they float to the surface, 2 to 3 minutes; drain. Melt butter in a skillet over medium heat. Stir in garlic and cook until softened and golden brown, about 4 minutes. Stir in sage and salt. Add cooked gnocchi, 1/4 cup Parmesan cheese, and pepper; toss gently to combine. Sprinkle with 2 tablespoons Parmesan cheese to serve. I Made It Print Nutrition Facts (per serving) 768 Calories 52g Fat 62g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 768 % Daily Value * Total Fat 52g 66% Saturated Fat 32g 161% Cholesterol 140mg 47% Sodium 977mg 42% Total Carbohydrate 62g 22% Dietary Fiber 4g 13% Total Sugars 0g Protein 16g Vitamin C 7mg 35% Calcium 290mg 22% Iron 3mg 17% Potassium 485mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved