A beautiful rich sauce you can whip up and add to fresh pasta. If you don’t use all the sauce at once, dont worry it’ll store in the fridge for a couple of weeks.
Keep a very close eye on the butter while it’s browning. It will seem like it’s taking forever, but once it starts to turn golden, it will progress to burnt very quickly.
Ingredients:
- 100g unsalted butter, chopped
- 16-20 small sage leaves
- gnocchi, cooked
- 1 cup (80g) parmesan, shaved or grated
- salt, to season
Method:
Place chopped butter into a large frying pan over medium heat. Cook until melted then add sage leaves to pan. Cook butter and sage leaves, swirling pan often, for 4-5 minutes or until sage leaves are crisp and butter has turned a deep nut-brown colour. Season to taste with salt and pepper.
Stir the sauce into fresh pasta, sprinkle with parmesan and enjoy immediately.
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