Gnocchi in brown butter sage sauce

Melt about two tablespoons of unsalted butter in a large saute pan and swirl until the milk fats separate and turn a light toasty golden colour.

Add a handful of finely chopped shallots and sweat about a minute until they take a little colour.

Add a big handful of torn sage and two or three cloves of garlic, chopped or crushed, and cook until soft and fragrant, then take the pan off the heat.

Cook the gnocchi in boiling salted water about 90 seconds until they float, then lift them out with a mesh spider straight into the saute pan without draining them too well.

Toss to coat in the brown butter and herbs, then kill the heat.

Add about three tablespoons of cold unsalted butter, three to four ounces of grated Parmesan and just under a quarter cup of pasta water; toss hard to emulsify and aerate until creamy rather than oily.

Season with kosher salt and freshly ground pepper, loosening with more pasta water if it tightens, and finish with more pepper and grated Parmesan.