Gnocchi with Butter and Herbs

Ingredients

• 0.3 cup chives sliced
• 2 teaspoons dijon mustard 
• 0.5 cup flat-leaf parsley fresh chopped
• 2 pounds d gnocchi refrigerated frozen or
• 8 servings kosher salt and pepper 
• 4 tablespoons butter unsalted cut into pieces

Equipment

• pot

Directions

1. Cook the gnocchi according to the package directions. Reserve 1/2 cup of the cooking liquid, drain the gnocchi, and return them to the pot.
2. Add the butter, mustard, the reserved cooking water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss until the butter has melted. Fold in the parsley and chives.