Butter and Sage Gnocchi

Method

1. Boil a pot of salted water for the gnocchi.
2. Cut the butter into small pieces and melt it in a pan over medium heat.
3. Add the sage leaves to the melted butter and let them sizzle for a couple of minutes to release flavor.
4. Cook the gnocchi in the boiling water until they float to the surface (about 1-2 minutes). Reserve a small cup of pasta water before draining.
5. Drain the gnocchi and add them to the pan with the butter and sage. Toss gently.
6. Grate the Parmigiano cheese over the gnocchi and mix well. Add a splash of reserved pasta water if needed to create a creamy sauce.
7. Toast the almonds in a separate pan for 30-40 seconds until golden, then sprinkle them over the gnocchi. Serve immediately.