Instructions: Cut the butter into pieces to facilitate melting. In a skillet, distribute the butter and sage and stir over low heat. Add the vegetables and the stock, season and let simmer for a few minutes, then add the cooked gnocchi, turning gently with a wooden spoon until the gnocchi are coated with sauce and heated through, about 1 to 2 minutes.

Transfer the sauced gnocchi to serving plates, sprinkle with Parmigiano-Reggiano and pepper, serve immediately.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.