Gnocchi with Burnt Sage Butter

This is really a very rich and naughty dish. I think you should only eat this as a small entree' not a meal. Whilst I have made my own gnocchi in the past I do find that it is better to buy the best quality gnocchi you can find. I have found that the fruit and vegetable markets and gourmet deli's do have a terrific range of products. Remember to choose a gnocchi that is not full of fillers and those intrepid numbers.

Of course you must use fresh sage in this dish - it does not work with dried sage.

This recipe has been taken from the taste.com.au website. I haven't modified it at all.

Serves 4-6 as an entree'

Ingredients

• 100g unsalted butter, chopped
• 16-20 small sage leaves
• 1 recipe gnocchi or 800g purchased gnocchi, cooked
• 1 cup (80g) shaved or grated parmesan

Method

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.