POTATO GNOCCHI WITH HERB BUTTER

SERVES 4 to 6

If you can find fresh potato gnocchi in a vacuum-sealed package, this is a quick and easy recipe and a nice change from regular potatoes or rice as a side dish. I like this with fresh sage or parsley, but you can use any fresh herb.

INGREDIENTS

1 pound fresh potato gnocchi

4 tablespoons butter

2 tablespoons chopped fresh sage, parsley or herb of choice

Salt and pepper to taste

2 tablespoons grated provolone or fontina cheese

2 tablespoons freshly grated Parmesan cheese

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 small skillet. Add the chopped herbs and heat to infuse the flavor, about 1 minute. Pour over the cooked gnocchi. Sprinkle with salt, pepper and cheeses; toss well to combine. Serve immediately.

Note: If desired, substitute all Parmesan for the other cheeses. The tossed gnocchi will hold in a warm oven if needed.

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