Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES
A classic way to enjoy beautiful sage is with a beurre noisette or burnt butter sauce. Served here with store bought gnocchi, you can of course make yours from scratch, but I am a fan of the Granoro Gnocchi (available from Vetro and La Cave). It’s shelf stable and makes a super quick meal any night of the week. 
Beurre noisette, which in French translates to hazelnut butter because of its rich, nutty flavour, also works well with spaghetti or pumpkin-filled ravioli.
500g Gnocchi
110g butter
20 large fresh sage leaves
1 small lemon
salt and freshly cracked black pepper, to taste
Parmesan cheese, freshly grated
Cook the ricotta gnocchi according to instructions.
Meanwhile, heat the butter in a large pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves. Continue to cook for 2–3 minutes until the butter has turned a light brown colour and the sage leaves are crispy. Keep a very close eye on the butter. You need it to be beautiful and golden but not burnt—it’s a fine line!
Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1–2 tablespoons) of the lemon. Toss to combine. Season with salt and pepper to taste.
Serve warm, garnished with a generous throw of Parmesan cheese.
