Gnocchi With Burnt Butter & Sage

I've been meaning to cook this one for ages! Ever since i made that gnocchi in fact; which has been sitting in my freezer.

This sauce needs to be accompanied by a special sort of pasta. No spaghetti or penne here please. It is a sauce for gnocchi, agnolotti, or tortellini. The first time i had this was with a ricotta and prosciutto ravioli at Grossi Florentino's cellar bar. And i was in love.

Ingredients (Serves 2)

• 2 servings of gnocchi or another pasta
• 1 heaped tbsp butter
• 10 sage leaves
• juice 1/2 a lemon
• Salt, pepper and Parmesan to season. 

Method:

Cook pasta as per instructions and leave to strain.

Place butter in a pan over medium heat.

Once the butter has melted and is beginning to foam, add the sage leaves.

Cook, stirring until the butter has gone a golden colour.

Remove from the heat and add the lemon juice.

Toss with pasta in a separate pot (to stop the butter cooking more).

Season with salt, pepper and Parmesan to taste.