Well if you have company coming but you're not sure quite when they'll arrive, or how hungry they will be, and your hubby gets overly excited when you send him to the store for gnocchi... sometimes you can cook off too much.
In which case, this is a great way to use the leftovers as a quick side dish.
What you see above is about a teaspoon of duck fat.
The heat in the pan is NOT on.
It's just gloriously melting at room temperature.
However, you should put your heat at about medium high to melt the duck fat and heat the pan.
If you do not have any saved duck fat, say, from a recipe like this one, you could use a combination of butter and oil (so the butter doesn't burn).
You're going to finish this dish with butter as well, so don't use too much oil.
Get your leftover cooked gnocchi well coated in the duck fat, season with salt, and toss every few minutes until browning.
Once your gnocchi is beginning to color, add 1 TBSP of butter to the pan and whatever fresh herb you prefer.
In this case I used sage because this was the side dish for my porchetta-inspired tenderloin.
When the butter is just starting to brown, turn off the heat and serve immediately.
Garnish with a few fried sage leaves if you feel like showing off, and enjoy your revamped gnocchi.
Note: I hope everyone has a Happy Holiday Season and New Year.
I expect to be too busy between now and New Year's to post anything new, so enjoy yourselves, eat well, hold your loved ones close, party hearty, and please check back come 2011!