Gnocchi with sage beurre noisette

1. 1

   To make the beurre noisette, place a large bowl ready at the side of your hob.

2. 2

   Melt the butter in a small saucepan over a medium heat, keeping a close eye on it so you can see when it begins to foam and froth. When the foam begins to rise and you can smell a nuttiness coming from the pan, give it a swirl. Check that the colour of the butter has changed to brown and then pour this straight into the bowl to stop it cooking any further.

3. 3

   To make the gnocchi, bring a large saucepan of salted water to the boil and cook the gnocchi for around 4 minutes or until the gnocchi floats on the top of the water. Drain the gnocchi.

4. 4

   Heat a tablespoon of the beurre noisette in a frying pan over a medium heat and fry the gnocchi with some freshly ground pepper and a touch of salt. Fry the gnocchi for about 5-10 minutes, or until it is golden brown all over, then add the sage leaves and another 2-3 tablespoons of the beurre noisette. Stir again then divide between serving bowls.

5. 5

   Serve with a generous grating of pecorino and some freshly ground black pepper.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.