gnocchi burro e salvia

May 10, 2023May 10, 20230 14

Authentic Italian Gnocchi Burro e Salvia Recipe

by The Chefin Entree

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

563

Sugar

Fat

34g

Gnocchi Burro e Salvia, or potato gnocchi with butter and sage, is a classic Italian dish that is beloved for its simplicity and delicious flavor. This dish is believed to have originated in the region of Lombardy in northern Italy, where it was traditionally served as a side dish or a light lunch. Today, it is enjoyed all over Italy and beyond as a comforting and satisfying meal that is perfect for chilly evenings or lazy Sunday afternoons.

Instructions

1.	Bring a pot of salted water to a boil.
2.	Add gnocchi to boiling water and cook for 2-3 minutes or until they float to the surface.
3.	Heat butter in a skillet over medium heat and add fresh sage leaves.
4.	Stir in cooked gnocchi and cook for an additional minute or two until the butter and sage have coated the gnocchi evenly.
5.	Add salt and parmigiano-reggiano cheese and stir until the cheese has melted and the gnocchi are well-coated in sauce.
6.	Serve hot!

PROS

Gnocchi Burro e Salvia is a quick and easy dish to prepare.

It has a rich, buttery flavor that is perfectly balanced by the herbal notes of the sage.

The dish is vegetarian-friendly and a great option for a weeknight meal.

CONS

This dish is high in calories and fat, so it should be enjoyed in moderation.

It can also be quite heavy and filling, so be mindful of portion sizes.

HEALTH & BENEFITS

Although Gnocchi Burro e Salvia is not exactly health food, it does contain some nutritional benefits.
Potatoes, which are the main ingredient in gnocchi, are a good source of vitamin C and potassium.
They are also relatively low in calories and high in fiber, which can help keep you feeling full for longer.
Sage has been used for centuries as a natural remedy for a variety of ailments, including digestive issues and inflammation.

	2 lbs gnocchi ( handmade or frozen )
	1/2 cup butter
	1/2 fresh sage leaf
	1/4 teaspoon salt
	2 cups parmigiano-reggiano cheese
	1 liter water
	1 pinch salt , for boiling water