Name: Gnocchi in Brown Butter & Sage
Total time: 110 min
Yield: 4 servings
Ingredients: 800 g Potatoes, floury (Sebago or Dutch Cream), baked; 180 g All-Purpose Flour, plus extra for dusting; 1 large Eggs, lightly beaten; 1 pinch Nutmeg, freshly grated; 1 tsp Salt, plus plenty for the water; 3 tbsp Olive oil, for frying; 115 g Butter, unsalted; 250 g Brussels Sprouts, halved; 12 leaves Sage; 2 cloves Garlic, thinly sliced; 40 g Hazelnuts, toasted, chopped; 1 Lemon, zest and juice; ½ tsp Chilli Flakes, to taste; 1 tsp Honey; 40 g Parmesan, finely grated, plus more to serve; 500 g Gnocchi, skips steps 1 to 3

Gnocchi in Brown Butter & Sage | Saturday Cookoff