Potato Gnocchi with Butter, Sage and Chives

By Diane Unger

4 to 6 Servings

20 minutes

Free

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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.

4 to 6

Servings

20 minutes

4 tablespoons (½ stick) salted butter, cut into 4 pieces, divided

1/3 cup chopped fresh sage

1 recipe potato gnocchi

1/4 cup finely chopped fresh chives

1 tablespoon lemon juice

Kosher salt and ground black pepper

Ingredients

4

tablespoons (½ stick) salted butter, cut into 4 pieces, divided
⅓

cup chopped fresh sage
1

recipe potato gnocchi
¼

cup finely chopped fresh chives
1

tablespoon lemon juice
Kosher salt and ground black pepper

Recipe

Potato Gnocchi

Directions

01

In a nonstick 12-inch skillet over medium, melt 2 tablespoons of butter. Add the sage and cook, stirring, until fragrant and the butter just begins to brown, about 1 minute. Add the gnocchi and ½ cup water and bring to a simmer over medium-high, gently tossing with a silicone spatula.
02

Add the remaining 2 tablespoons butter and cook, swirling the pan to melt the butter, until the sauce has thickened slightly, about 1 minute. Off heat, stir in the lemon juice and chives. Taste and season with salt and pepper.