gnocchi with burnt sage butter
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gnocchi with burnt sage butter
  • 4 x 200g sebago (starchy) potatoes
  • ½ cup (40g) finely grated parmesan
  • ⅔ (100g) plain (all-purpose) flour
  • sea salt and cracked black pepper
  • 2 egg yolks
  • 120g butter
  • 1 bunch sage, leaves picked
  • 1 tablespoon lemon juice
  • finely grated parmesan, extra, to serve