A Little Slice of Heaven

1lb. potato gnocchi (you can use cauliflower gnocchi)
6 tablespoons salted butter
4 fresh sage leaves
1 garlic clove, finely minced
3/4 cup heavy cream
2 tablespoons grated Romano cheese
Salt and pepper, to taste

Bring a large pot of salted water to a boil over medium-high heat. Add the gnocchi, give it a stir, a cook until they float to the top, about 5 to 6 minutes. Drain and pat dry. Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Add the gnocchi and allow to sear on one side, until golden brown, about 5 minutes. Remove gnocchi from pan and set aside. Add the garlic to the skillet and cook for about 30 seconds. Add the remaining butter and sage to the skillet, turn the heat to medium-high, stirring constantly as the butter melts, until it begins to brown, about 5 minutes. Turn the heat to low. Remove the sage. Stir in the heavy cream and let simmer for 2 minutes. Stir in the grated Romano cheese and simmer for another minute or so until the sauce thickens slightly. Remove from heat. Season with salt, if necessary and add a pinch or black pepper. Add the gnocchi back to the pan and toss to coat in the sauce. Serve immediately with another sprinkle of Romano cheese.