Summer Gnocchi with Apricots & Sage Butter | Quick & Delicious

Wash the apricots, halve, pit, and slice into thin wedges. Rinse the sage leaves, pat dry, and coarsely chop. Toast the walnut kernels briefly in a dry pan, remove, and coarsely chop.

Heat the olive oil and half of the butter in a large pan. Add the gnocchi and fry over medium heat for about 5–7 minutes until golden brown and crispy. Remove from the pan and keep warm (or keep warm in the oven at 60 °C).

Add the remaining butter to the pan and melt until slightly foamy. Add the chopped sage and toss for about 1 minute until fragrant and crispy. Stir in the honey.