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Gnocchi alla Salvia

Servings: 6


  • 1 cup butter
  • 12 cup sage leaves
  • 1/2 cup heavy cream
  • 1/2 cup gnocchi
  • 1 cup stock
  • 1/2 cup parmigiano-reggiano cheese
  • 1/2 cup black pepper


Baking Directions:

In a skillet, melt the butter and add sage.

Stir over low heat.

Add the cream and stock and bring to a boil.

Add freshly ground pepper.

Meanwhile cook gnocchi and drain.

Add the cooked gnocchi to the skillet, turning gently with wooden spoon until the gnocchi are coated with sauce, for about 1-2 minutes.

Add Parmigiano-Reggiano cheee and fresh pepper, stir and transfer the sauced gnocchi to serving plates.

Top with shaved ricotta and serve immediately.


A more complex version can be made by adding smoked dry ricotta, which makes the dish typical of the Friuli region.

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