Pan-Fried Gnocchi with Brown Butter, Sage & Toasted Walnuts

Toast Walnuts: Heat a dry frying pan over medium heat. Add the walnuts and toast for 3-4 minutes until fragrant. Remove and roughly chop. Set aside.

Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually until they float, about 2-3 minutes). Drain immediately.

Pan-Fry Gnocchi: Heat 10ml of olive oil (not listed above, assume available) in a very large, wide frying pan over medium-high heat. Add the drained gnocchi in a single layer (work in batches if necessary to avoid overcrowding). Pan-fry for 3-4 minutes per side until golden brown and slightly crispy.

Make Brown Butter Sauce: While the gnocchi is crisping, melt the butter in a separate small saucepan over medium heat. Add the whole sage leaves and the crushed garlic cloves. Cook gently; the butter will foam, then subside, and brown specks will form at the bottom (beurre noisette). This takes about 5-7 minutes. Remove from heat immediately when it smells nutty.

Combine: Pour the brown butter (including the sage leaves and garlic) over the crispy gnocchi. Toss gently to coat. Stir in the lemon zest and half of the toasted walnuts.

Serve immediately, topped with the vegetarian Parmesan alternative and the remaining toasted walnuts.