Potato Gnocchi with Rosemary Brown Butter
Potato Gnocchi with Rosemary Brown Butter

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, potato gnocchi with rosemary brown butter. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Potato Gnocchi with Rosemary Brown Butter is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Potato Gnocchi with Rosemary Brown Butter is something that I’ve loved my entire life. They’re nice and they look wonderful.

Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Toasted gnocchi that's crispy and golden on the outside and soft and pillowy on the inside! It's drizzled with brown butter and topped with fresh herbs.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have potato gnocchi with rosemary brown butter using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Potato Gnocchi with Rosemary Brown Butter:
  1. Take 3 Yukon Gold or Russet Potatoes
  2. Make ready 1 cup Flour
  3. Make ready 2 Egg Yolks
  4. Get 1 tsp Kosher Salt
  5. Take 6 tbsp Salted Butter
  6. Take 1 oz Sprig of Rosemary
  7. Prepare 1 Sprinkle of Cheese

Remove the leaves from the rosemary, add to the pan, and brown briefly. Arrange the gnocchi on plates, and top with the rosemary butter. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi.

Instructions to make Potato Gnocchi with Rosemary Brown Butter:
  1. Peel potatoes and cut into 1 inch cubes. Place in a pot and cover with water. Bring to a boil and cook for 12 minutes.
  2. Drain potatoes and run through a ricer or ricer setting on food processor.
  3. Add flour and egg yolks, mix together with a fork until it starts to come together in a ball. Sprinkle flour on counter and place ball of dough on counter. Sprinkle the top with flour as well.
  4. Begin to work the dough until it comes together into a smooth ball. It should not be sticky, add flour as needed to get dough to workable consistency. Knead for 2-3 minutes.
  5. Divide dough into 4 equal sections. Take first section and roll with fingertips into a 3/4 inch thick log. Cut with pastry cutter into 3/4 inch wide pieces. Set aside on floured baking sheet until ready to cook. Repeat this with the other 3 sections of dough.
  6. Bring pot of water to boil and add salt. Place gnocchi pieces into the boiling water. When all pieces come to afloat, drain and set aside. In the meantime, place butter in nonstick skillet over medium heat.
  7. Remove all leaves from spring of Rosemary and chop up finely. Watch butter and add Rosemary as it starts to foam. Watch butter and stir occasionally. Just as butter starts to turn to brown, add gnocchi and stir around to make sure all pieces are coated.
  8. Let the gnocchi sauté without stirring for 4 minutes until they begin to caramelize. Remove from pan directly to dish and sprinkle with cheese of your choosing. Garnish with chopped Italian parsley.

Pass the potatoes through a ricer or the medium plate of a food mill (or through a basket sieve, pressing with a rubber spatula). Gently toss the gnocchi in the browned sage butter, stirring occasionally to make sure none is sticking to the bottom. Divide among eight warmed plates, drizzling. While gnocchi cook, melt butter in a skillet and add rosemary. Continue to cook butter until the foam stops and the butter begins to brown.

So that’s going to wrap this up with this special food potato gnocchi with rosemary brown butter recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!