This is restaurant-quality gnocchi that comes straight from the box—you just boil and toss it. The brown butter and crisp sage make it a complete meal in twelve minutes, no other vegetables needed.

Serves 2. 12 minutes, 10 at the stove.

About 350 calories a serving, 7 g protein, 37 g carbohydrate, 19 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. Add the gnocchi and stir gently so nothing sticks. Cook until the gnocchi float, about 3 minutes, then cook 1 minute more. Scoop out with a slotted spoon to a colander.5 min
2. While the gnocchi cooks, melt 3 tablespoons of butter in a wide skillet over medium heat. Tear 6 fresh sage leaves into the butter and cook, swirling the pan, until the butter turns golden and smells nutty, about 2 minutes.2 min
3. Add the hot gnocchi to the brown butter, tossing gently to coat. Taste and season with salt and pepper. Serve at once, spooning any brown butter over the top.

Note Swap the sage for thyme if you have it. Leftovers keep in the fridge for two days and reheat gently in a skillet with a splash of water. Serve with a simple green salad or grated Parmesan if you have it.