MUSHROOM SWEET POTATO GNOCCHI WITH BURNT BUTTER SAUCE

1 500g Bag Pasta Reggio Sweet Potato Gnocchi

250 g Swiss brown and button mushrooms, chopped in quarters

10 sage leaves

2 tbsp toasted pinenuts (optional) 

½ lemon

50 g butter

Grated Parmesan  

1. Cook the gnocchi, bring a large pot of water to the boil and add the salt. Blanch the sweet potato gnocchi in salted boiling water until they all float. Then drain, reserving a little of the cooking water.

2. In a large frying pan, over a high heat, add a splash of olive oil and a teaspoon of butter, add the quartered mushrooms and cook for a few minutes until golden. Spoon out the mushrooms into a bowl. 

3. Using the same frying pan, add the cooked gnocchi and sear until crispy. Add the remaining butter, pine nuts, sage leaves and mushrooms you just set aside. Cook until the butter starts to burn. Then add lemon juice and Parmesan and serve.