Brown Butter Gnocchi with Walnut Pesto

Ingredients

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• Gnocchi Gnocchi 500g 4 cups
• Fresh Sage Fresh Sage 50g 1 & 2/3 cups
• Irish Butter Irish Butter 50g 3 tbsp
• Walnuts Walnuts 100g 3/4 cup
• Parmesan Cheese Parmesan Cheese 100g 1 cup
• Fresh Basil Fresh Basil 200g 8 cups
• White Wine White Wine 50ml 3 tbsp
• Shallot Shallot 2 2
• Garlic Garlic 4 cloves 4 cloves
• Lemon Juice Lemon Juice 1/2 tsp 1/2 tsp
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Table Salt Table Salt pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch

Instructions

1. 1.First off roast your walnuts in a dry pan with salt until slightly browned and a delicious roasted smell materializes in the kitchen.
2. 2.Let cool and combine in your food processor the basil, 2 cloves of garlic, 80g of parmesan, salt, pepper and a small amount of olive oil.
3. 3.As you blend it's important to slowly add oil rather than add too much at the start.|Blend until desired consistency and add a squirt of lemon, salt and pepper to taste.
4. 4.Cook down garlic and shallots in olive oil until browned, if there is too much excess oil drain it off so it doesn’t burn the butter when you add.
5. 5.Reduce heat, add butter and sage, cook on medium low heat until a nutty smell starts to infuse in your nose, at this point add the white wine. This stops the butter burning and creates a sauce.
6. 6.Increase the heat and cook the Gnocchi until golden brown puffy pillows.
7. 7.Remove from heat, add pesto, garnish with remaining parmesan, and desired herbs.