I can never forget the first time I tried this dish...I was in Italy. I have to admit I was skeptical with the sage but contrary to my belief I fell in love! So much so that I now teach this recipe that I re-created in my Pasta Class.


  • 500g mini potato gnocchi
  • 1 cup salted butter
  • 10 leaves of fresh sage finely chopped
  • 1 cup Parmigiano Reggiano grated
  • 1/2 cup Pecorino Romano grated
  • Salt and freshly cracked pepper


In a large pot of boiling water cook the gnocchi according to the directions on the package. Strain and reserve.

In a pan melt butter with sage leaves until the butter bubbles and turns slightly gold, this is also commonly referred to as beurre noisette. Put in the lemon zest,and both cheeses. Turn off the heat, add in the strained gnocchi. Shake the pan until you see the cheese melting in the butter making a thick opaque sauce. Or you can simply stir using a wooden spoon until all the cheese is melted into the butter. Add in freshly cracked Pepper and a pinch of salt to taste.

Whenever I am plating pasta I always put some grated cheese at the bottom of the dish to soak up any water or liquid and its another opportunity to flavor the dish!

Garnish the top with fresh sage leaves.
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