- Cook gnocchi in boiling salted water for 3 minutes or until they float to the surface. Drain well and keep warm.
- Melt butter in a small frypan and continue cooking until milk solids at the bottom of the pan are browned. Add sage leaves and immediately remove from the heat. Divide gnocchi among serving plates and drizzle with the butter and crisp sage.
- Serve immediately topped with shaved parmesan and freshly ground black pepper.
IN THIS RECIPE
Original Salted Butter
Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2019 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted from only two natural ingredients, cream and salt.
More Mains recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.