Trim the bases off the Brussels and pull off any ragged looking leaves, then halve or quarter the Brussels. Pick the leaves off the sage sprigs. Peel and finely slice the garlic cloves. Finely grate the zest from the lemon.

Put a deep frying pan on the heat, add 1 tbsp olive oil and the sage leaves and sliced garlic. Sizzle for 30 secs-1 min till crisp, then scoop them out with a fork or slotted spoon and set aside on a plate lined with kitchen paper.

Add the gnocchetti to the pan. Fry for 4-5 mins, stirring occasionally, till the gnocchetti are browned and crisp. There should still be oil in the pan (nicely flavoured with the sage and garlic), but you can add an extra ½ tbsp oil with the gnochetti if you need to.

Scoop the gnocchetti out of the pan and set aside on a plate or in a bowl. Add the butter to the frying pan and swirl round to melt. Warm for 1-2 mins till the butter starts to turn a rich chestnut brown.

Once the butter has started to change colour, add the Brussels sprouts with a pinch of salt and pepper. Stir fry the Brussels for 5-6 mins till just tender and lightly browned.

While the Brussels fry, toss the salad leaves with ½ tbsp olive oil and a pinch of salt and pepper. Return the gnocchetti to the pan with the lemon zest. Toss a few times for 1-2 mins to mix everything together and warm it all through. Divide the gnocchetti between two warm plates. Garnish with the crisp sage leaves and garlic, then squeeze over a little lemon juice. Serve with the salad on the side.