For the sauce, in a large saute ... swirl around the butter and let the sage cook until crispy and the butter turns slightly brown. Toss hot gnocchi in butter. Garnish with cheese.

After the homemade ravioli are boiled, they're sauteed in a sage brown butter sauce. A sprinkle of fresh Parmesan and crispy fried sage leaves are added when serving. Rich and flavorful ...

If you don't have it though, you can also source fresh sage from the market. This dish was inspired by my soft potato gnocchi ...