Brown Butter Gnocchi
Serves: 4
 
Ingredients
  • 1 russet potato (about 1 pound)
  • 1 egg
  • ½ cup freshly-grated Parmesan
  • dash nutmeg
  • ½ teaspoon salt
  • 1 cup all-purpose flour, plus more for dusting work surface
  • 2 T butter
  • 8 minced sage leaves (optional)
  • Additional Parmesan, for serving (optional)
Instructions
  1. Pierce the potato several times with a fork, then microwave it for 6 minutes, turning once. Meanwhile, start a large pot of salted water boiling over low heat.
  2. Once the potato is done, cut it into eighths. When the potato sections are cool enough to handle, grate them using the large holes of a cheese grater. I hold each piece by the peel, grate the potato flesh into the grater, then discard the peel.
  3. Place the grated potato into a large mixing bowl (I just grate it into the bowl). Add the egg, Parmesan, nutmeg, and salt. Mix well.
  4. Sprinkle ½ cup of flour over the potato mixture. Repeatedly fold the mass over on itself and press down until the flour is worked into the dough. Mix in the second ½ cup of flour the same way.
  5. Place the dough on a lightly floured work surface and cut it into 6 pieces. Roll each piece into a rope about ¾ inch in diameter, then cut each rope into 1-inch-long pieces. They may seem small, but they’ll expand when you boil them. For now, sprinkle them with a little flour and let them dry a bit while you make the brown butter.
  6. Place butter in a skillet and melt over high heat. Cook, swirling it occasionally, until butter starts to turn light brown and smells a bit nutty. Stir in the sage leaves (if using), and remove from heat.
  7. Crank the heat up to high under your large pot of water, then add half the gnocchi to the pot. When they rise to the surface after a few minutes, remove them with a slotted spoon and place them in the brown butter skillet. Repeat with remaining gnocchi. Toss to coat with the browned butter, sprinkle with more Parmesan if desired, then serve immediately.
Notes
Uncooked gnocchi can be frozen on a baking sheet, then stored in a resealable plastic bag for up to a month. When ready to cook, put the frozen gnocchi straight into the salted boiling water, and proceed as directed.

If your gnocchi dough doesn’t hold together when you roll it, or it turns to mush when you add it to boiling water, you may need to work a little more flour into your dough.

If you double this recipe, make sure to double the microwaving time.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/brown-butter-gnocchi/