Gnocchi with Browned Butter & Sage Sauce, and Cos Lettuce & Walnut Salad
- Prep time: 15 minutes
- Calories: 700
- 1 350g Pack of Fresh Gnocchi
- 1 75g Pack of Baby Cos Leaf
- 1 Small Bunch of Sage
- 30 g of Walnuts
- 3 Tbsp of Parmesan (Finely Grated)
- 40 g of Butter (Salted)
- 1 of Lebanese Cucumber
- 100 g of Cherry Tomatoes
Prepare Ingredients:Bring a large pot of well-salted water to a boil over high heat. Pick sage leaves, discarding stems. Medium dice cucumber. Slice cherry tomatoes in half.
Cook Gnocchi:Add the gnocchi to the pot of boiling water. Give one gentle stir, wait until the gnocchi all float to the surface of the water and then cook for 1-2 minutes or until tender. Drain gnocchi thoroughly, shaking off as much water as possible.
Brown Butter:In a large pan, add the butter. Cook on medium-high, stirring occasionally, for 15-30 seconds until the butter foams. As the butter melts, add in the sage leaves. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2-3 minutes or until deep golden brown and fragrant.
Finish Gnocchi:When the gnocchi is cooked and drained, transfer to the pan with browned butter. Cook for 1-2 minutes, then add 1⁄2 the parmesan and season with salt and pepper to taste. Stir to thoroughly combine.
You Plate It:In a salad bowl combine lettuce, tomatoes, cucumber and walnuts with a drizzle of olive oil and serve on the side. Divide gnocchi between bowls and top with remaining parmesan.