These are SO good- much better than the store bought kind! They do take time- I think the near 2 hours mentioned by CL is accurate, but they are very easy to make, albeit a little messy. The one modification I had to make was add more flour when kneading the dough, as my dough was very wet, and I used a lot of flour when rolling them out to keep them from sticking to everything. One thing the recipe doesn't mention, that other gnocchi recipes do: when you drop the gnocchi in the boiling water, you need to stir the water so they don't stick to the bottom. Also, there's no need to time how long they're in the water- they float to the top when they're done.
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)
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Total: 1 Hour, 52 Minutes
Amount per serving
- Calories: 398
- Fat: 15.2g
- Saturated fat: 6.8g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 3.7g
- Protein: 10.6g
- Carbohydrate: 56.4g
- Fiber: 3.6g
- Cholesterol: 78mg
- Iron: 3.4mg
- Sodium: 606mg
- Calcium: 73mg
- 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
- 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.
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