I learned how to make Italian gnocchi before I even knew how to say it (nyo-key, for those non-Italian), but shortly thereafter I also learned that you can buy frozen gnocchi in a lot of grocery stores. Gnocchi can be made from potatoes, semolina, flour, or a combination of these, but in all cases it literally cooks in a few minutes. This recipe is for potato gnocchi with butter and cheese, a recipe that you can easily make even richer by adding a few sage leaves. Sage belongs to the mint family and is very aromatic, but it isn’t quite minty. It can be found with the rest of the herbs in the produce section. Romano cheese has a very sharp flavor, so if you aren’t partial to it, substitute parmesan or use less than the recipe calls for. A nice little shortcut here is buying the already grated romano, instead of grating a big romano block yourself. I hope you’ll enjoy this traditional Italian recipe as much as I normally do!