Flour Gnocchi with Sage and Brown Butter Sauce

In a mixing bowl, combine the flour and salt. Pour the water in slowly, mixing with a fork or spoon until a dough begins to come together. Lightly knead on a floured surface until smooth and elastic, about 5-8 minutes. Add a little more flour if too sticky, or a few drops of water if too dry. Wrap in cling film and let it rest for at least 30 minutes.

Divide the rested dough into manageable portions and roll each into a long rope about 2 cm in diameter. Slice into small pieces about 2 cm long. Roll each piece over a fork or gnocchi paddle to create ridges that help hold the sauce.

Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes.

While the water comes to a boil, melt the butter in a large frying pan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes. Add the sage leaves and cook for another minute until crispy and fragrant. Add a pinch of salt and remove from the heat.

Remove the cooked gnocchi with a slotted spoon and toss them in the sage brown butter sauce. Serve immediately, topped with extra sage leaves or grated cheese if desired.