- 3 pounds sweet potato gnocchi
- 4 tablespoons unsalted butter
- 12 whole sage leaves
- 1/2 cup toasted chopped hazelnuts
- Sea salt
Cook the gnocchi in boiling salted water according to package directions.
While the gnocchi cook, melt the butter in a sauté pan over medium heat. The butter will begin to foam. While the butter foams, add the sage. Cook until the foam subsides and the butter solids turn a nutty golden color. Remove from the heat. Add the drained gnocchi, the hazelnuts, and sea salt, and toss. Serve immediately.print this recipe