Recently I was headed out of town for a week. My husband is a great cook…. when he wants to be. He can follow a recipe like no one else. The more complicated the better for him.
A layer cake from scratch with homemade frosting? Doesn’t faze him, it might just be the best cake you have ever tasted. Homemade pasta from scratch? No problem. The problem is he doesn’t often actually apply these skills.
So, when I was going to be gone, I made sure the fridge was stocked with food. I took out leftover tortilla soup from the freezer, so they could have that a couple nights, as well as 2 other dinners.
Because you know what would happen if I didn’t? They would eat cereal the whole time I was gone. Seriously great cook would eat cereal for 5 days, instead of cooking. I just couldn’t let that be the case, so I stepped in.
This Parmesan gnocchi with sage butter was a last minute addition to their week of meals. I was going through the pantry trying to figure out my lunch the day before I left and found a box of gnocchi.
My sage plant is more like a sage bush at this point, so I grabbed a huge handful of it and went to work. The recipe took all of 15 minutes to make. You cannot get any easier than that.
Now that the weather is colder, comfort food seems to be on the menu. More pasta, meat, cheese, and less salads. I’m pretty sure that is not exactly how life should go, but I am just being honest here.
There is just something about a steaming bowl of pasta that hits the spot, and that will never change. This bowl of gnocchi was exactly what I wanted.
Melted butter infused with sage leaves. Then mix in hot gnocchi and Parmesan cheese. It all comes together in a delicious bowl of goodness. I topped with a few pine nuts of crunch, but those are totally optional.
Parmesan gnocchi with sage butter is great for a last-minute meal any night of the week. You don’t have to have anything thawed or planned ahead, just some pantry staples and dinner is done.
The guys raved about these gnocchi when I got back from my trip. They have requested that I make it again soon. The cheeseburger macaroni skillet that I made was gone too, so it looks like they avoided eating cereal for dinner while I was gone!
Parmesan Gnocchi with Sage Butter Recipe
- 1 Potato Gnocchi
- 4 Butter
- 12 Fresh Sage torn
- 0.25 Parmesan Cheese (Shredded) shredded
- 2 Pine Nuts optional
- Salt and Pepper to taste
- Cook gnocchi per the package directions.
- In a large skillet melt butter over medium high.
- Add torn sage leaves, and cook for 5 minutes, stirring occasionally.
- Add cooked gnocchi to skillet. Stir in Parmesan cheese until melted and everything is well coated.
- Season with salt and pepper as desired. Add pine nuts if using.
- Serve immediately.