Potato gnocchi with sage butter

Let’s make it.

1. Bring a large pan of water to a boil and check the gnocchi packet cooking instructions.
2. Melt butter in a frying pan, add sage and cook gently until butter is pale golden and sage is crisp.
3. Cook gnocchi as directed, then lift with a slotted spoon into the butter, reserving some water.
4. Toss with lemon juice and one or two tablespoons cooking water until glossy. Divide between bowls and add Parmesan.

Allergen notes

Milk; wheat and egg in some gnocchi. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.