Sage-Butter Gnocchi

Serve alongside Garlic Hanger Steak with Balsamic Pan Gravy.


  • 1 pound gnocchi
  • 4 tablespoons butter
  • 8 sage leaves
  • Salt and ground black pepper
  • Dash of nutmeg
  • 1/4 cup grated Parmigiano Reggiano


Bring a large pot of salted water to a boil and cook gnocchi according to package directions. Drain and reserve.

While the gnocchi are cooking, melt the butter in a medium skillet over medium-high heat. Add the sage and cook until crispy and bright green, about 1 minute.

Toss with cooked gnocchi, nutmeg, salt and ground black pepper to taste, and sprinkle with the Parmigiano Reggiano.

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