• 1 lb Gnocchi 
• 1 bunch Sage, stems removed
• ¾ bunch Kale, stems removed and finely chopped
• ¼ cup Grated Pecorino Romano
• 2 Tbsp Olive Oil
• 1 Tbsp Butter
• Zest of 1 Lemon
• Coarse Sea Salt and Pepper

 Bring medium pot salted water to boil. 

Heat pan over medium high heat, add 1 tablespoon oil and heat a little before adding butter. When butter melts and begins to sizzle, add sage leaves (in batches, so you don’t crowd pan) and cook 20-30 seconds, until dark brown and crisp. Use slotted spoon to transfer quickly to a lined plate, and sprinkle generously with coarse salt.

Return pan to medium heat, add tablespoon olive oil, and then greens; cook 4-5 minutes, stirring until wilted.

Add gnocchi to boiling water and cook 2 ½ minutes, until they rise to surface. Remove with slotted spoon and add straight to pan with greens. Save some pasta cooking water.

Add most of cheese and lemon zest to gnocchi and toss well; add ¼ cup cooking water and reduce to thicken sauce. Toss in crispy sage and season with sea salt and pepper, to taste. Divide gnocchi between two plates, sprinkle with remaining cheese, and finish with drizzle of olive oil.