Crisp gnocchi with peas and sage butter
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Gnocchi can be crisp on the outside and soft within, but they need a little space in the pan. Peas go in near the end so they stay distinct. The sauce is mostly the butter already in the pan, loosened with a splash of water and brightened with lemon.
For 2 portions, use 400g shelf-stable potato gnocchi suitable for frying; 1 tablespoon olive oil; 25g unsalted butter; 6 sage leaves; 150g frozen peas; 2 teaspoons lemon juice; zest of ½ lemon; and black pepper. Check the gnocchi packet for cooking requirements and allergens; many contain wheat and some contain egg. Butter contains milk.
Cook the peas thoroughly according to their packet, then drain. Heat the oil in a wide non-stick frying pan over medium heat. Add gnocchi in one layer and fry for 8–12 minutes, turning occasionally, until golden and cooked through; follow any required precooking on the label. Work in batches if necessary.
Push the gnocchi to one side and add butter and sage. Let the butter foam, then take it off the heat as soon as the milk solids turn light golden and smell nutty, about 1–2 minutes. Stir in the cooked peas, lemon juice and 2 tablespoons water carefully; it may spit. Toss over low heat for a minute to warm together.
Finish with lemon zest and black pepper, tasting before adding salt. Allow about 20 minutes. Serve immediately while the gnocchi retain their crust. Refrigerate any leftovers promptly, following the packet’s storage guidance, and reheat thoroughly only once; expect a softer texture the next day.