Bring a large pot of generously salted water to a boil for your pasta. Cook, according to packet directions, until al dente, and drain. (You could also pan-fry store bought gnocchi in a touch of olive oil until tender and golden.)

While pasta is cooking, add butter to a frying pan over medium-high heat. (We suggest using a stainless steel frying pan, so you can easily watch the colour of the butter as it cooks.) When the butter starts to sizzle and bubble, add the fresh sage leaves and hazelnuts.

Continue cooking, swirling the pan over the heat to cook evenly, and watch as the bubbles start to look ‘foamy’ and the butter has a nice, nutty fragrance. At this stage, the milk solids in the butter will start to caramelise—continue swirling the pan and watch carefully as it colours. The milk solids will look like little brown flecks in the sauce; you want them to be a rich golden brown but not burnt. Remove the pan from the heat when the butter looks beautifully golden and foamy, and the sage leaves have started to go a little crispy—the whole process should only take about 5 minutes.

Squeeze in a little lemon juice and season to taste, swirling to combine, then pour into a bowl or jug ready to serve. Divide the pasta between serving plates or bowls, then spoon over the burnt butter sauce, making sure everyone has a few sage leaves on their plate. Top with some fresh parmesan, and lemon zest if desired, and serve immediately.

Note: for an entrée portion, use about 50g dried pasta or 90g fresh pasta per person, or enough filled pasta for 5-8 pieces per person, depending on the size.