Gnocchi with spring greens and sage burnt butter

500g Fresh Gnocchi (Lello or Otway pasta)

FOR SPRING VEGETABLES

1 tbsp olive oil

2 small zucchini, sliced into rounds

8 asparagus spears, diagonally cut

1/2 cup fresh peas (or frozen, defrosted)

80g baby spinach leaves

FOR BURNT BUTTER

100g unsalted butter

1 small bunch sage leaves, roughly torn

1 tbsp fresh lemon juice

2 tbsp grated parmesan

Method

• Bring a large pot of water to the boil and add a good handful of salt. Cook the gnocchi in batches for 2 minutes or until the gnocchi floats to the surface, then scoop them out with a slotted spoon. Drain well and keep warm.
• Heat the oil in a pan on a high heat and add the zucchini and asparagus. Sauté until they are golden-brown but still holding their shape. Add the gnocchi, peas and spinach and cook until the leaves have just wilted.
• Melt the butter in a small saucepan over medium heat, and add the sage. Fry until the butter begins to foam and turn nut-brown, turn off heat, and add lemon juice, salt and pepper.
• Divide the gnocchi and vegetable mixture between four plates. Sprinkle the parmesan on top, then spoon over the burnt butter.