Potato Gnocchi with Butter, Sage and Chives | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Bowtie Potato Gnocchi with Butter, Sage and Chives

Potato Gnocchi with Butter, Sage and Chives

Appears in March-April 2019

20 minutes

Potato Gnocchi with Butter, Sage and Chives

Free

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

  • cup chopped fresh sage

  • 1
  • ¼

    cup finely chopped fresh chives

  • 1

    tablespoon lemon juice

  • Kosher salt and ground black pepper

.
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Potato Gnocchi with Butter, Sage and Chives

Get Ready to Cook

4 to 6

Servings

20 minutes

Ingredients
  • 4

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

  • cup chopped fresh sage

  • 1
  • ¼

    cup finely chopped fresh chives

  • 1

    tablespoon lemon juice

  • Kosher salt and ground black pepper

Step 1 of 2

Cook the sage

2
tablespoons salted butter
cup chopped fresh sage
1
recipe potato gnocchi

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.

Step 2 of 2

Finish the sauce with more butter and lemon

2
tablespoons salted butter
1
tablespoon lemon juice 
¼
cup finely chopped fresh chives
Kosher salt and ground black pepper

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.

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Done!

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