Potato Gnocchi with Butter, Sage and Chives
A combination of lightly browned butter and fresh herbs creates a simple sauce that pairs perfectly with the delicate gnocchi.
You can make gnocchi ahead of time and keep covered with plastic wrap in the refrigerator up to a day ahead. Heat the chilled gnocchi by adding them to a skilletful of hot sauce, tossing with a silicone spatula until warmed.
tablespoons (½ stick) salted butter, cut into 4 pieces, divided
cup chopped fresh sage
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial