DON® Four Pepper Salami & burnt sage butter gnocchi



  • Prep: 10 minutes
  • Ready in: 10 minutes
  • Serves: 4


  • 100g unsalted butter, chopped
  • 16-20 small sage leaves
  • 100g sliced DON® Four Pepper Salami
  • 500g potato gnocchi, cooked according to packet directions
  • 30g flat leaf parsley, chopped
  • 1 cup (80g) parmesan, shaved or grated


Gnocchi is always a winner in winter and the combination of burnt sage butter with DON® Four Pepper Salami is the perfect accompaniment to a bottle of fine Italian Chianti.


  1. Place butter into a large frying pan and heat over a medium heat until just foaming. Add sage leaves to pan, and cook for 4-5 minutes, swirling pan often, or until sage leaves are crisp and butter has turned a deep nut-brown colour.
  2. Toss in salami to coat with butter and warm through.
  3. Add warm gnocchi to frying pan and toss to coat in burnt sage butter.
  4. To serve, divide gnocchi among bowls, spooning over any burnt butter that is left in the frying pan. Sprinkle with chopped parsley and parmesan and enjoy immediately.