Weekly Recipe: Marathon Monday Gnocchi with Butter and Herbs

It’s Marathon Monday and we’re celebrating here at Weymouth Commons! Whether you’re cheering on the runners at the finish line in Boston or following the elite on television, it’s one of the most exciting days of the year.

Since runners are loading up on carbs, we thought it would be appropriate for our weekly recipe to include a must-have pre marathon meal, PASTA! If you try this out, be sure to share a photo on our Facebook or our Instagram!

Ingredients

• 2 pounds gnocchi (refrigerated or frozen)
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
• 2 teaspoons Dijon mustard
• kosher salt and black pepper
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup sliced chives

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.
3. Enjoy!