Lunch
Potato Gnocchi with Sage Butter
Soft potato gnocchi cooked in lightly salted water and tossed in a sparing knob of butter with a few sage leaves. The butter is only gently melted, never browned. A simple, mild dish from just a few ingredients.
- Vegetarian
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Ingredients
- 400 g potato gnocchi
- 1 tsp butter
- 4 sage leaves (optional)
- 1 pinch salt
Method
- Cook the gnocchi in lightly salted water until they float, then drain.
- Gently melt the butter in a pan and let the sage steep briefly without browning.
- Carefully toss the gnocchi in it.
- Season with a pinch of salt and serve warm.
Why this recipe is gentle
The butter is used deliberately sparingly and only gently melted, with no strong roasted notes. There is no onion, garlic, tomato or spice, so the gnocchi stay calm and mild.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Use the butter deliberately sparingly; how well you tolerate the dish depends on the fat level, portion size and your personal triggers.
- Melt the butter only gently and let the sage steep briefly without browning.
- The gnocchi are done as soon as they float to the surface.
