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Potato Gnocchi with Herb Butter

Serves 4 to 6

This recipe for potato gnocchi, using store-bought fresh gnocchi, is a quick and easy side dish, and a nice change from regular potatoes, pasta or rice. I like this with fresh sage or parsley, but you can use any fresh herb, especially to match those in the entree. Of course, you can use homemade gnocchi if you want to try to make it or have mastered the technique.


Cook the gnocchi in lightly salted boiling water according to package directions, usually just until they float to the surface. Drain well.

Meanwhile, melt the butter in a medium skillet. Add the chopped herbs and heat to infuse the flavor, about 1 minute. Add the drained gnocchi to the skillet. Sprinkle with salt, pepper and cheeses; toss well to combine. Serve immediately.

Notes: Depending on the meal, I add or substitute other cheeses, such as provolone or fontina. If necessary, the gnocchi will hold in a warm oven while finishing other dishes.