Brown the butter. Melt it in a small skillet over medium-low heat. Skim off the solids and discard them; cook the butter gently until it browns. Be careful—don’t let it burn. If it starts to blacken, throw it out and start again.

When the butter has browned and has a nice nutty flavor, add it to the olive oil in a medium skillet over medium heat. Add the minced shallots and sauté until translucent, about two minutes. Then add the cooked kasha. Cook four or five minutes or until the grains become slightly crisp.

Meanwhile, cook the gnocchi according to the recipe above. Add the cooked gnocchi to the pan with the buttery kasha. Toss and sauté for a couple of minutes. You are ready to serve. If you wish, pass extra Parmesan cheese.