Yuzu Gnocchi

Ingredients

• 1 lb (450 g) Shelf-stable potato gnocchi
• 3 tbsp Unsalted butter
• 2 tbsp Yuzu juice
• 1/3 cup Parmesan cheese, finely grated
• 1 tsp Freshly cracked black pepper
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1 tbsp Fresh chives or parsley, chopped(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the gnocchi until they float, about 2-3 minutes. Drain well.

2. 2

   Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the drained gnocchi in a single layer and pan-sear undisturbed for 2-3 minutes until golden, then toss and sear another 2 minutes.

3. 3

   Reduce heat to medium-low and add the remaining butter and yuzu juice, swirling until the butter melts and the sauce is glossy, about 1 minute.

4. 4

   Off the heat, toss with parmesan, black pepper, and salt until the gnocchi are well coated.

5. 5

   Divide between two plates, sprinkle with fresh herbs if using, and serve immediately.