Crispy Gnocchi with Sage Brown Butter

Skip the boiling water entirely. Shelf-stable gnocchi crisp up like little pillows when you pan-fry them straight from the package, going golden and chewy in minutes, then get tossed in a nutty sage brown butter that smells like a restaurant kitchen.

Ingredients

• 500 g shelf-stable potato gnocchi
• 4 tbsp unsalted butter
• 12 fresh sage leaves
• 2 tbsp grated parmesan
• 1 pinch flaky salt and black pepper

Method

1. Heat a tablespoon of the butter in a large non-stick pan over medium-high heat.
2. Add the gnocchi in a single layer and fry undisturbed for three minutes until the bottoms are golden.
3. Toss and fry two minutes more until crisp all over, then tip onto a plate.
4. Add the rest of the butter and the sage to the pan and cook until the butter smells nutty and the sage crisps.
5. Return the gnocchi, toss to coat, then finish with parmesan, salt, and a good grind of pepper.