Toast Walnuts: In a dry skillet over medium heat, toast the chopped walnuts until fragrant and lightly browned (about 3-4 minutes). Remove from the pan and set aside.

Crisp Gnocchi: Add olive oil and 15 ml of butter to the same skillet. Pan-fry the gnocchi for 8-10 minutes, tossing occasionally, until they are golden and crispy on the outside. Remove gnocchi and set aside.

Brown the Butter: Add the remaining 45 ml of butter to the skillet. Cook over medium heat, swirling the pan frequently. The butter will foam, then turn a nutty golden brown with a toasted aroma.

Crisp the Sage: Once the butter is browned, add the fresh sage leaves and smashed garlic cloves. Fry for 1 minute until the sage leaves are crisp and the garlic is fragrant.

Combine: Return the crispy gnocchi and toasted walnuts to the skillet. Toss everything together for 1-2 minutes so the gnocchi are thoroughly coated in the sage-infused brown butter.

Season & Serve: Remove the garlic cloves. Stir in the lemon zest and serve immediately, topped with plenty of grated Parmesan and freshly cracked black pepper.