Coarsely crumble the salami paste. Heat a non-stick pan and dirty it if you want with a veil of oil or butter. Put the sage on the bottom to brown for a few moments. Add the salami paste and, after a few seconds over high heat, soften the heat and cook for 10 minutes.
Meanwhile, bring the salted water to a boil and cook the gnocchi, collecting them as they emerge on the surface.
The final touch
Drain them directly into the sauce, add a little cooking water and sauté over high heat for a couple of minutes. A grind of pepper and you can serve.
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