Ingredients
2 servings
- 1 lb potato gnocchi (fresh or vacuum-packed)
- 3 tbsp butter
- 10 fresh sage leaves
- 1 small handful of walnuts, roughly chopped (optional)
- 1/4 cup grated parmesan
- Zest of 1/2 lemon
- Salt and black pepper
Instructions
Bring a pot of salted water to a boil
Cook the gnocchi until they float, then drain
Melt the butter in a large skillet over medium heat
Add the sage and cook until the butter smells nutty and turns golden brown
Add the gnocchi and fry for 3 to 4 minutes until lightly crisp
Toss in the walnuts and lemon zest and season
Serve with parmesan and a crisp green salad
Tips
- Contains milk and gluten (most gnocchi contain wheat flour); walnuts are tree nuts
- Watch the butter closely, as it goes from brown to burnt quickly
- Vacuum-packed gnocchi can also go straight into the pan without boiling
Check for allergies and intolerances before you start, and swap ingredients as needed.