Gnocchi with brown butter and sage pesto

Start by browning the butter for the pesto. Melt the butter in a small saucepan over a medium heat. Continue to cook it – it will foam at first, then as the water in the butter evaporates, the milk solids will caramelise at the bottom of the pan – it will smell like nuts and caramel. Pour into a heatproof bowl to stop it cooking. Allow to cool

Meanwhile, bring a large saucepan of salted water to the boil. Cook the gnocchi according to the packet instructions then drain and leave to steam dry

Place the remaining pesto ingredients, except the olive oil, in a small food processor with a pinch of black pepper. Pulse until finely chopped then add the olive oil and brown butter and pulse again to incorporate. Taste and adjust the seasoning if needed

Heat a splash of olive oil in a large sauté or frying pan over a medium-high heat. Add the drained gnocchi in a single layer and cook for 8 minutes, or until golden, turning occasionally

Reduce the heat to low and add most of the pesto to the pan. Gently toss the gnocchi until evenly coated and warmed through

Divide the crispy gnocchi between warmed bowls. Spoon over the remaining pesto and finish with an extra grating of Comté and a sprinkle of black pepper