Potato Gnocchi In Burnt Butter Sauce - cooking recipe

Ingredients

500 g potato gnocchi
1 tablespoon salt
80 g butter, cut into cubes (don't substitute oil or margarine in this recipe)
8 fresh sage leaves, roughly chopped
4 cloves garlic, roughly chopped
80 g fresh parmesan cheese, grated

Preparation

TO COOK GNOCCHI Bring a large pan of water to the boil.
Add salt.
Add gnocchi.
Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes.
Drain and divide gnocchi into serving bowls.
TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil.
Melt butter in a small frypan over a medium heat.
When the butter starts to foam, tip the pan often to check the colour of the butter.
As soon as the butter begins to take on a golden brown tinge, add the garlic and sage.
Give the mixture a stir, then remove the pan immediately from the heat.
The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls.
Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly.
Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.
Sprinkle over parmesan cheese and serve immediately.