Butter and Olive Oil with Gnocchi

A thin, glossy coating can be enough for gnocchi. Butter and olive oil leave the dough's flavor and surface more exposed than a thick sauce, especially when the gnocchi have browned edges.

A butter curl on a ceramic butter dish, olive oil in a small glass cruet and fresh sage on a stone kitchen counter.

Butter's mild and toasted sides

Melted butter tastes gently of dairy. Brown butter has a deeper, toasted aroma from its browned milk solids. Sage makes either finish more herbal. These differences are particularly noticeable with a plain dough, while sweeter squash or sweet potato gnocchi make the savory contrast stronger.

The olive oil direction

Olive oil brings a different flavor and works naturally alongside garlic, lemon, and vegetables. The accompaniment often stays in separate pieces instead of becoming a uniform sauce. That gives these dishes a looser feel, with more variation between a bite of gnocchi and a bite of vegetable.

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