Half a packet of gnocchi transforms into dinner with nothing but brown butter, sage, and salt. This is the weeknight pivot when you have soft pillows of potato starch to build on and nothing else demands attention.

Serves 2. 15 minutes, 12 at the stove.

You need half a packet gnocchi, 4 tablespoons butter, to taste salt, to taste pepper, 6 leaves fresh sage.

1. Bring a large pot of salted water to a boil while you tear 6 fresh sage leaves into pieces. The water should be at a rolling boil.
2. Drop the gnocchi into the boiling water and stir gently to separate any stuck pieces. They will sink at first, then float to the surface when done, about three to four minutes total.3 min
3. While the gnocchi cooks, melt 4 tablespoons of butter in a small pan over medium-low heat, swirling it often. Watch until it turns golden brown and smells nutty, about three minutes.3 min
4. Scatter the torn sage into the brown butter and let it sizzle for thirty seconds, then remove from heat.
5. Scoop the cooked gnocchi from the water with a slotted spoon and transfer to a bowl. Drizzle the brown butter and sage over the top, toss gently, and season with salt and pepper to taste.

Note Crispy sage can replace fresh if that is what you have. Leftovers keep two days in an airtight container. Serve with a simple salad or finish with grated cheese if you have it.

A handful of gnocchi becomes tonight's dinner when you brown them in a skillet and dress them with nutty butter and sage. This is the tidiest way to finish what's left without stretching it thin.

Serves 2. 15 minutes, 12 at the stove.

About 540 calories a serving, 18 g protein, 60 g carbohydrate, 26 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need a handful [about 150 g] gnocchi, 3 tablespoons butter, 6 leaves sage, to taste salt, to taste pepper, 2 ounces [55 g] parmesan cheese.

1. Heat 3 tablespoons butter in a large skillet over medium-high heat. Once it foams, add your handful of gnocchi and let them sit undisturbed for two minutes until a crust forms.3 min
2. Stir the gnocchi and continue cooking, shaking the pan occasionally, until they are golden brown all over, about four more minutes. Watch for the butter to darken to a hazelnut brown.4 min
3. Tear in 6 sage leaves and cook for thirty seconds until fragrant. Taste and season with salt and pepper.1 min

Note Swap sage for thyme or rosemary if you prefer. Any leftovers keep one day in the fridge and reheat in a skillet with a splash of water. Grate the parmesan over the top and serve with a simple green salad and a squeeze of lemon.

Three spoonfuls of gnocchi, stretched into dinner with brown butter and sage. This is how to rescue a small amount of leftover gnocchi without fanfare. Dinner is ready in under twenty minutes.

Serves 2. 18 minutes, 12 at the stove.

About 880 calories a serving, 28 g protein, 116 g carbohydrate, 33 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 3 spoonfuls gnocchi, 4 tablespoons butter, 6 leaves sage, to taste salt, to taste pepper, 2 ounces parmesan.

1. Bring a pot of salted water to a boil over high heat. While it heats, tear 6 sage leaves into small pieces and set aside.
2. Add the 3 spoonfuls of gnocchi to the boiling water and stir gently. They will sink at first, then float to the surface when they are done, which takes about 3 minutes total.3 min
3. While the gnocchi cooks, set a large skillet over medium-high heat. Add 4 tablespoons of butter and let it melt, swirling the pan often, until the butter turns golden brown and smells nutty, about 4 minutes. Reduce heat to low and add the torn sage leaves.4 min
4. Drain the cooked gnocchi and add it to the brown butter. Toss gently to coat, then divide between two bowls. Shave 2 ounces of parmesan over each portion, grind pepper over the top, and taste for salt.

Note Swap the sage for 2 tablespoons of fresh lemon juice if that suits your pantry better. Leftovers keep refrigerated for one day and can be reheated gently in a skillet with a splash of water. Serve with a simple green salad or steamed bitter greens alongside.