Gnocchi with Browned Butter

Photo by Kimberly D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    (12-ounce) baking potatoes, unpeeled

  • 1

    teaspoon kosher salt

  • 4 1/2

    ounces all-purpose flour (about 1 cup)

  • 1/4

    cup chopped fresh chives, divided

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    large eggs, lightly beaten

  • 3

    tablespoons butter

  • 1

    large garlic clove, crushed

  • 1/4

    cup coarsely chopped walnut halves

  • 1/2

    ounce fresh Parmigiano-Reggiano or Grana Padano cheese, grated

Directions

1. Bake potatoes in oven for 1 hour at 400 degrees. Cool; peel. Press potato flesh through a ricer. Spread potatoes on a baking sheet; sprinkle with salt. Cool. 2. Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss. Form a well in center. Add 2 tablespoons chives, pepper, and eggs; stir. Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute). 3. Cut dough into 4 equal portions, and roll each into a 22-inch-long rope. Cut each rope into 22 pieces. Score gnocchi with a fork. Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi; drain. 4. Melt butter in a large skillet over medium heat. Add garlic; cook for 2 minutes. Add nuts; cook 2 minutes or until butter browns. Discard garlic. Set aside half of butter mixture. Add half of gnocchi to pan; toss. Cook 1 minute or until browned. Repeat with remaining butter and gnocchi. Divide gnocchi evenly among 4 shallow bowls. Sprinkle with 2 tablespoons chives and cheese.

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