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100g Unsalted Butter
16-20 small sage leaves
800g gnocchi, cooked
1 cup (80g) parmesan, shaved or grated
Salt, to season
1. Place chopped butter into a large frying pan over medium heat. Cook until melted then add sage leaves to pan. Cook butter and sage leaves, swirling pan often, for 4-5 minutes or until sage leaves are crisp and butter has turned a deep nut-brown colour. Season to taste with salt and pepper
2. Add gnocchi to frying pan and toss to coat in burnt sage butter. To serve, divide gnocchi among bowls, spooning over any burnt butter that is left in the frying pan. Sprinkle with parmesan and enjoy immediately.
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