Gnocchi with Burnt Butter & Sage

Cook Time 10 minutes

Serves 4

Ingredients

500g potato gnocchi

150g unsalted butter

3–4 garlic cloves, crushed and finely chopped

5–6 fresh sage leaves, torn

1 bunch of fresh parsley, coarsely chopped

1 bunch of fresh chives, coarsely chopped

Salt and cracked black pepper, to taste

To Serve

Pecorino or Parmesan, freshly grated, to serve

Method

Place a large frying pan over a medium heat and allow it to come up to temperature. Add the butter to the pan. Add the butter to the pan and cook, swirling continuously, until light golden brown. Add the garlic and sage and cook until fragrant, about 30 seconds. Add the gnocchi and toss to coat. The sage will crisp slightly, and the garlic will become fragrant — watch closely to avoid burning.

Continue frying for a further  3 minutes, tossing regularly, until the gnocchi are warmed through and lightly golden on the outside. Season generously with salt and cracked black pepper. Add the chopped parsley and chives. Give the pan one final toss to combine everything evenly.

Divide among serving bowls and finish with a generous grating of Pecorino or Parmesan. Serve immediately and enjoy.