Originally posted August 20, 2011

gnocchi with parmesan & brown butter

gnocchi with parmesan & brown butter by joanie

Here I am, watching 4 girls ages 7 to 9. What to do? How to keep them occupied...maybe even quiet? Ah! Make gnocchi. It's foolproof enough. I made the dough and gave them the task of processing it into pasta. The plan worked perfectly so long as you don't care what the pasta actually looks like in the end.

Ingredients

  • Gnocchi:
  • 1 lb russet potato
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Sauce:
  • 4 tbsp butter
  • 1 clove garlic
  • 1 shallot
  • 3/4 cup parmesan
  • handful basil
4 sides (2 mains)

Directions

Peel and cut potatoes. Boil in salted water until done (when you can easily pierce a potato with a fork), about 20 minutes.

Drain and run potatoes through a ricer. Add flour, salt, and pepper. Knead until dough forms a smooth ball.

Start to boil a large pot of salted water.

Pinch off handfuls of dough, roll on a work surface forming logs about 1/2" thick. Pinch off an inch, run the tines of a form across the middle, and set aside. Repeat using all the dough.

When the water is boiling, drop in the gnocchi and stir to prevent them from sticking.

Meanwhile, heat a large pan with butter on medium heat. Dice the garlic and shallot. Add to pan.

When the gnocchi start to float, spoon them out and add to pan. Add parmesan.

When everything is fully incorporated, remove from heat. Chop the basil and top the final product with it. Ta-da!

1 hour

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