Parisienne-style gnocchi (made with pâte à choux dough, not potatoes or ricotta), sage brown butter, deep-fried sage leaves and Parmigiano-Reggiano:
2nd time I've made it, and they were delicious (added some Dijon mustard to the recipe). The only tricky part is searing, since they are quite delicate and easy to damage when removing from the skillet. Didn't have that problem the first time, since I piled them in a bowl, topped with microplaned Parmigiano and broiled to toast top.
