These potato dumplings are not unique to Italy, and in Hungary we eat them with poppy seed, caramelized breadcrumbs, apricot jam...and typically other sweet toppings. Consequently, it took me a little while to get acquainted with the savory versions of the dish. But my favorite, to this day, remains the pumpkin filled gnocchi with a pear cream sauce that I had at Alchemist and Barrister in Princeton, NJ.
This one is a quick and easy savory gnocchi, that used some herbs from my garden.
about 1 pound gnocchi
2 cloves garlic
1 tbsp butter
1/4 cup minced sage leaves
1/4 cup shredded Parmesan
PreparationBring water to a boil and separate the gnocchi pieces into the boiling water. Boil until pieces float to the top and stay there for a minute. Drain.
Meanwhile, Heat the butter and add the crushed garlic.
Heat in a pan and add the sage leaves. Stir in cooked gnocchi and top with shredded cheese and black pepper. Season with salt, if necessary.