Boil the gnocchi in well salted boiling water. Do it in two batches if cooking for four people.

When the gnocchi has floated to the top, give it another 30 seconds then pull them out. I like to use a spider strainer for this so I can keep the water boiling for more batches.

Place them on a tray while you finish the rest and heat up the oil to fry.

Heat a tablespoon of olive oil and a little knob of butter in a fry pan over medium - high heat.

Fry the gnocchi for 5 - 6 minutes, turning often until golden and crisp on the outside.

Turn the heat down if they get dark too quickly.

You could make the brown butter at the same time so they are ready together.

Melt the butter in a fry pan over medium heat.

Continue cooking, swirling the pan so it browns evenly.

It will sizzle then get quite loud and create big bubbles.

At this stage add the sage leaves and continue swirling the pan.

It will foam and the milk solids will start to brown and the leaves crisp up. You want it lightly browned, not black so take it off the heat when just nicely browned and foamy. 

It should smell nutty and only take 3 - 4 minutes.

Spoon over the pan fried gnocchi and divide the sage leaves between the plates.

Serve with freshly grated parmesan and some lemon zest would also be delish.