Walnut and Sage Brown Butter Pasta

Ingredients

• 300 g fresh potato gnocchi or store-bought
• 80 g unsalted butter
• 16 fresh sage leaves
• 60 g walnut halves, roughly broken
• 50 g Parmigiano-Reggiano, finely grated
• 1 tbsp lemon juice
• ¼ tsp grated nutmeg
• ½ tsp flaky sea salt
• ½ tsp cracked black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions or until they float and then cook for a further 30 seconds. Reserve 100 ml pasta water and drain.

2. 2

   In a wide skillet over medium heat, melt the butter and let it foam. As the foam subsides and the butter turns golden brown and smells nutty (about 3–4 minutes), add the sage leaves.

3. 3

   Fry sage for 30–45 seconds until crisp. Remove sage with a spoon and set aside — keep the brown butter in the pan.

4. 4

   Add walnuts to the brown butter and toast for 1 minute, stirring.

5. 5

   Add the drained gnocchi directly to the skillet. Toss to coat, adding a splash of pasta water to emulsify the sauce.

6. 6

   Remove from heat. Add Parmigiano-Reggiano, lemon juice, and nutmeg. Toss gently until the cheese is melted and coats the gnocchi.

7. 7

   Plate into warm bowls, top with the crispy sage leaves, season with flaky sea salt and cracked pepper, and serve immediately.