Bring a pot of salted water to the boil, add in the gnocchi and cook, until they rise to the top 2-3 mins.

Drain the gnocchi, reserving 3 tbsp of the cooking liquid and set aside somewhere warm.

Melt butter in a pale-bottomed frying pan over medium heat and cook for about 3 mins until the butter just starts to turn brown.

Add the sage leaves and fry them for a min before taking the butter off the heat.

Mix in the chopped herbs followed by the gnocchi. You can add the reserved cooking liquid if the gnocchi needs to be loosened.

Serve the gnocchi topped with chilli flakes.