Gnocchi with Lemony Sage Brown Butter Sauce

• 1 batch 20-Minute Ricotta Gnocchi
• 8 tablespoons unsalted butter
• 20 large fresh sage leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 small fresh lemon

freshly-grated Parmesan cheese

• fine sea salt and freshly-cracked black pepper, to taste

1. Cook the ricotta gnocchi according to recipe instructions.
2. Meanwhile, heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves and crushed red pepper flakes. Continue to cook for 2-3 minutes until the butter has turned a light brown color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!)
3. Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon. Toss to combine. Then taste and add however much salt and pepper is needed. (I used a generous pinch of both.)
4. Serve warm, garnished with lots and lots of Parmesan cheese.