Prepare the gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. You'll see them pop up one by one, looking slightly puffed and pale. Drain them well in a colander and give them a shake to remove excess moisture. This initial boil ensures the centres are perfectly tender.

Get them golden: While the gnocchi are draining, heat 2 tablespoons of the olive oil in a large, non-stick frying pan over a medium-high heat. Once the oil shimmers, carefully add the drained gnocchi in a single layer. Don't overcrowd the pan — cook in batches if needed. Let them sit undisturbed for 3-4 minutes. You'll hear a satisfying sizzle, and the bottoms will turn a deep, golden brown. Flip each piece with a spatula and cook for another 2-3 minutes until all sides are crisp and the kitchen smells wonderfully toasted.

Brown the butter: Push the crispy gnocchi to one side of the pan and reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the cubed butter. Swirl the pan gently. As the butter melts, it will begin to foam. Watch closely as the foam subsides and the milk solids at the bottom turn a warm, amber colour — this is the 'brown butter'. You'll smell a distinct, nutty aroma. Immediately add the fresh sage leaves and the minced garlic. The sage will sizzle and crisp up in about 30 seconds, releasing its earthy fragrance.

Combine and coat: Toss the crispy gnocchi through the brown butter and sage mixture. Use a wooden spoon to ensure every piece is glistening and coated. Sprinkle over the grated Parmesan cheese and a generous pinch of black pepper. Stir gently until the cheese melts into the butter, creating a cohesive, glossy sauce that clings to each gnocchi.

Finish and serve: Remove the pan from the heat. Grate the lemon zest directly over the top and add the pine nuts if you're using them. The bright citrus scent will cut through the richness beautifully. Garnish with fresh chopped parsley and serve immediately, while the gnocchi are still gloriously crispy on the outside and pillowy within.