Gnocchi with sage beurre noisette recipe
 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. 125g/4½oz salted butter 125g/4½oz salted butter 500g/1lb 2oz gnocchi 2–3 tbsp beurre noisette, from above8 sage leavespecorino, finely grated, to servesalt and freshly ground black pepper 500g/1lb 2oz gnocchi 2–3 tbsp beurre noisette, from above 8 sage leaves pecorino, finely grated, to serve salt and freshly ground black pepper Method To make the beurre noisette, place a large bowl ready at the side of your hob.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. 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. 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. Serve with a generous grating of pecorino and some freshly ground black pepper. To make the beurre noisette, place a large bowl ready at the side of your hob. To make the beurre noisette, place a large bowl ready at the side of your hob. 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. 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. 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. 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. 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. 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. Serve with a generous grating of pecorino and some freshly ground black pepper. Serve with a generous grating of pecorino and some freshly ground black pepper.