• 1 lb. potato gnocchi
• 3 Tbs. unsalted butter
• 3 or 4 fresh rosemary sprigs
• 1 pinch of Kosher salt
• 2 Tbs. Parmesan cheese, optional
Preparation: Cook the gnocchi according to package directions and set aside. Meanwhile, over medium-low heat warm the butter, rosemary and salt. The butter will begin to turn a golden brown and small bits of milk solids will fall to the bottom. At this point, remove it from the heat and allow it to cool slightly. Toss the butter with the freshly cooked gnocchi and sprinkle each serving with a bit of Parmesan cheese.
*An original Carter & Cavero recipe adaptation from The Naptime Chef.