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In a large saucepan, bring the water to a boil (3 to 5 litres, depending on the quantity) and season with salt. Dip the frozen gnocchi in the boiling water. Count 30 seconds after the water comes to a boil. Drain, then transfer them to a non-stick skillet to which you have heated a tablespoon of olive oil and a knob of butter. Sauté until the gnocchi turn golden. Add your favourite sauce and reheat until the sauce is hot and the gnocchi are well coated. Serve with your favourite garnish.

TIP:
Try it with Alfredo sauce, pieces of gorgonzola cheese and fresh parsley as a garnish.

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