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 or rice. I like this with fresh sage or parsley, but you can use any fresh herb, especially to match those in the entree.
- 1 pound fresh potato gnocchi
- 4 tablespoons butter, preferably unsalted
- 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 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 substitute all Parmesan for the other cheeses. If necessary, the gnocchi will hold in a warm oven while finishing other dishes.
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