Gnocchi with Browned Butter

Photo: Con Poulos; Styling: Helen Crowther
Bastianich loves fresh sage with buttery gnocchi.

Yield:

Serves 4 (serving size: about 22 gnocchi)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 52 Minutes

Nutritional Information

Calories 398
Fat 15.2 g
Satfat 6.8 g
Monofat 3.5 g
Polyfat 3.7 g
Protein 10.6 g
Carbohydrate 56.4 g
Fiber 3.6 g
Cholesterol 78 mg
Iron 3.4 mg
Sodium 606 mg
Calcium 73 mg

Ingredients

2 (12-ounce) baking potatoes, unpeeled
1 teaspoon kosher salt
4.5 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
6 quarts boiling water
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

Preparation

1. Place potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook 40 minutes; drain. 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.

Note:

Julianna Grimes,

March 2012