Reviewed: Nov. 3, 2009

This was great!! Everyone loved it!!!

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American

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

I'm rating this on the sauce, I didn't like the gnocchi maybe it was the kind i bought. But the sauce was excellent! 1/4 teaspoon of salt was wayyyy to much for me and i like salt, but other than that i loved. I also added a 1/4 cup of cream just preference. Next time i'll use a different pasta though.

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Jaylex85

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Oct. 3, 2009

This is an excellent treatment for gnocchi, keeping it light and revealing the flavor of the dumpling itself. We made fresh gnocchi, and used fresh sage and salted butter. Remember to slightly undercook your gnocchi since you'll be throwing it in the pan and don't want it to turn to mush. Also let it drain well so you don't water down the sauce.

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Marty

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Reviewed: Sep. 29, 2009

I combined this recipe with the Quick Gnocchi so that I made it all from scratch. This sauce has good flavor and was quick to make. I will definitely do it again!

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UCSCGIRL

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Littleton, Colorado, USA

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Reviewed: Sep. 18, 2009

The first time I made this my boyfriend proclaimed "We eat like Kings!" It's a winner. I used fresh sage. Sometimes I add cut up Canadian bacon near the end or diced leftover cooked chicken. We made this for friends, the husband is Italian. He initially said he didn't like gnocchi (I know, rude is wrong!), but after trying it he ended up eating seconds. Two days later his wife called for the recipe.

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Andrea

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Reviewed: Sep. 14, 2009

Very good, I used fresh sage from my garden and used whole wheat gnocchi. I served it with the "Garlic Chicken" recipe from this website.

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Jessica

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Reviewed: Sep. 7, 2009

Really Good! I've made this a couple of times now, both with fresh and dried sage. Both were excellent.

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Gida

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

This was tasty! The Parmesan cheese brings it all together. Since the gnocchis was finished a bit ahead of the rest of my meal, I drained it, tossed it in the pan with the butter, garlic, and sage (fresh...about four-five leaves, chopped), and let it sit on low heat. A few minutes before serving, I added the cheese and tossed it all again. I served it as a bed for chicken breasts cooked in a marinara sauce. This is a very pleasant way to serve gnocchi.

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MOOCHIA

Cooking Level: Expert

Living In: Van Nuys, California, USA

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Reviewed: Aug. 16, 2009

This was very good!

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suzygracyk

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Jul. 27, 2009

This recipe is very simple and delicious - fantastic with mixed greens and a glass of wine!

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SaraDippel

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Reviewed: Jul. 18, 2009

Fantastic, simple, and uses sage! What more could you ask for!

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americanmutt

Home Town: Crestview, Florida, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 30, 2009

OMG - this is one that will stay with our family. Love the simplicity and the taste. I only added a couple of shakes of the parmensean and that was just right for us. Great side dish to "Chicken Breasts with Herb Basting Sauce" found here on All recipes.

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Island Girl

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Reviewed: Jun. 9, 2009

When I added the sage it all clumped together into one big mass! I took the clump out, added the gnocchi and stirred it in what was left, then sprinkled sage, parmesan and pepper on top and stirred again. I did not care for it all! I don't get how this got such good reviews..

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mosaicmom35

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: May 26, 2009

I loved this (5 stars!) but hubs not as much (3 stars), but then he's not a fan of gnocchi in the first place. I am, and I thought this sage-butter sauce was perfect with it. I didn't measure seasonings exactly, just to my own taste. What I'd love to try next time is to subtley brown the butter and use fresh sage. Great dish, however, just as is, keeping mind that seasoning measurements are useful as a guide, but don't have to be strictly adhered to!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 20, 2009

I did not think this was good at all, the sage butter sauce has absolutley no flavor to it and the parm cheese seemed to be a waste because I couldnt even taste it which is surprising for the amount of it there is.

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GoSensGo

Cooking Level: Intermediate

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Reviewed: May 8, 2009

I made this for lunch yesterday & I thought this was a tasty/different way to make gnocci. Next time I make this I will add some fresh sauteed spinich. This would be good served with garlic bread & salad, which I will do next time. My todder also liked it!

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Amy Nicole

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

I added onions in with the garlic and spinach and cooked chicken at the end. Awesome!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 24, 2009

YUM YUM and more YUM. followed directions exactly except I only had a 16 ounce package of gnocchi. Loved it. Fancy yet easy.

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LINDAANA

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Reviewed: Apr. 11, 2009

I liked this and so did my 2 year old, but my hubby didn't - I think it might have been too much sage. I think it's a good base for any sort of butter sauce to use on gnocchi, and I will definitely try it again with different herbs and spices! On the plus side, dinner was ready before the table was set - took me under 10 minutes and that is a bonus!

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