This quick yet spectacular sauce is incredible tossed with fluffy ricotta gnocchi. It is crucial to watch the butter as it needs to foam up two separate times to become browned, not burned. I like to transfer the cooked gnocchi while some of the cooking water is still attached to them, as I think it helps the sauce cling to the gnocchi. Be sure to serve a glorious glass, or bottle, of Madrevite Elve’ with these gorgeous gnocchi.