Gnocchi with brown butter and sage pesto
Method
- 1
1. Start by browning the butter for the pesto. Melt the butter in a small saucepan over a medium heat. Continue to cook it – it will foam at first, then as the water in the butter evaporates, the milk solids will caramelise at the bottom of the pan – it will smell like nuts and caramel. Pour into a heatproof bowl to stop it cooking. Allow to cool
- 2
2. Meanwhile, bring a large saucepan of salted water to the boil. Cook the gnocchi according to the packet instructions then drain and leave to steam dry
- 3
3. Place the remaining pesto ingredients, except the olive oil, in a small food processor with a pinch of black pepper. Pulse until finely chopped then add the olive oil and brown butter and pulse again to incorporate. Taste and adjust the seasoning if needed
- 4
4. Heat a splash of olive oil in a large sauté or frying pan over a medium-high heat. Add the drained gnocchi in a single layer and cook for 8 minutes, or until golden, turning occasionally
- 5
5. Reduce the heat to low and add most of the pesto to the pan. Gently toss the gnocchi until evenly coated and warmed through
- 6
6. Divide the crispy gnocchi between warmed bowls. Spoon over the remaining pesto and finish with an extra grating of Comté and a sprinkle of black pepper