/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Gnocchi with sage beurre noisette

Gnocchi with sage beurre noisette
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Poppy shows you how to master a classic beurre noisette and turn it into a delicious dinner with some sage and a packet of gnocchi.

By Poppy O'Toole

Shopping list

Ingredients

For the beurre noisette

For the gnocchi

Method

  1. To make the beurre noisette, place a large bowl ready at the side of your hob.

  2. Melt the butter in a small saucepan over a medium heat, keeping a close eye on it so you can see when it begins to foam and froth. When the foam begins to rise and you can smell a nuttiness coming from the pan, give it a swirl. Check that the colour of the butter has changed to brown and then pour this straight into the bowl to stop it cooking any further.

  3. To make the gnocchi, bring a large saucepan of salted water to the boil and cook the gnocchi for around 4 minutes or until the gnocchi floats on the top of the water. Drain the gnocchi.

  4. Heat a tablespoon of the beurre noisette in a frying pan over a medium heat and fry the gnocchi with some freshly ground pepper and a touch of salt. Fry the gnocchi for about 5–10 minutes, or until it is golden brown all over, then add the sage leaves and another 2–3 tablespoons of the beurre noisette. Stir again then divide between serving bowls.

  5. Serve with a generous grating of pecorino and some freshly ground black pepper.