BROWN BUTTER GNOCCHI
Ok hear me out, I know pasta making is intimidating and can become quite technical. This is definitely a recipe to try when you have a lot of time and emotional availability. But the end result is so worth it! There is nothing like pillowy fresh warm gnocchi.
BROWN BUTTER GNOCCHI RECIPE makes 4 servings
INGREDIENTS
1 lb russet potatoes
2 cups all purpose flour
1/4 lb or 1 stick of unsalted butter
parmesan wedge
1 egg room temperature (optional)
fresh sage
salt
DIRECTIONS
Bring a pot of salted water to a boil. Clean your potatoes well before adding to the hot water. Boil, skin on, until the potatoes are tender when poked (roughly 25 minutes)
Remove the potatoes from the pot and place directly into an ice bath. You want the exterior to be cooled enough to handle but the potatoes should still be warm.
Next toss the water and pat the potatoes dry. Using a sharp paring knife peel the skins off and cut the potatoes into large chunks
Pass the potato chunks through a potato ricer. It is important to use a ricer as it “mashes” the potatoes without making them dense. You want them to be as light and fluffy as possible.
Put the riced potatoes in a bowl and season with 3 tsp of salt. You can now add 1 cup of flour and egg (optional) as well.
Either using a stand mixer with a dough hook or your hands, mix everything together until well combined. The dough will feel quite wet and sticky. Add more flour 1 tbsp at a time if it feels too wet to work with.
Once you are able to shape the dough into a smooth ball, cut it into four quarters. Working with one quarter at a time, roll out the dough into a long thin log on a lightly floured surface about 1 inch thick.
Cut the log into 1 inch bite sized pieces. Dust each piece in flour. If you really wanted to, you could leave the gnocchi just like this! But if you want to achieve the classic shape, proceed to step 9.
Once you have all your pieces cut, it is time to shape the dough into the classic gnocchi shape. You can achieve this using a traditional gnocchi paddle which is the easiest way or you can use the back of a fork for a similar result. Take one piece and press gently against the back of a fork using your thumb. Apply gentle pressure into the fork and press in a downward motion, rolling the dough. This will create a rigged face on one side of the gnocchi and a concave groove on the other.
Put each gnocchi in a parchment lined and lightly floured sheet tray. Dust again with flour if you feel like they are sticking.
Boil a pot of generously salted water. Once it is at a rolling boil gently drop the gnocchis into the pot, taking care not to over fill. They are ready when they start floating on the surface of the water. Remove them with a slotted spoon and place into a large container with a bit of olive oil to prevent sticking while you prepare the sauce.
In a pan add your butter and sage leaves and melt on medium heat. Continue cooking until the butter browns and releases a nutty scent. Take care not to burn!
Once the color has turned amber, add your cooked gnocchi and season with pepper and parmesan. Gently toss in the pan or fold with a spatula and serve topped with more grated parmesan over top.
