1 package of fresh gnocchi
4 tablespoons unsalted butter
12 large sage leaves
2 tablespoons chopped flat-leaf parsley
Finely grated zest of 1 lemon
1 cup fresh or thawed frozen baby peas, blanched if fresh
1 pint yellow cherry tomatoes, halved lengthwise
Freshly ground black pepper
1/2 cup freshly grated Parmesan
1 - Bring a large saucepan of salted water to a boil. Add the gnocchi and cover. When the water returns to a boil, uncover, stir gently and boil for about 1 minute, or until tender. Using a slotted spoon, lift the gnocchi into a strainer to drain.
2 - Melt the butter in a large, deep skillet. Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well. Add the peas, tomatoes and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes. Add the Parmesan and toss to combine. Transfer the gnocchi to bowls and serve.
Recipe from Food & Wine