Tuesday, January 22, 2013

Potato Gnocchi in Burnt Butter Sauce

So after completing my practical in Traditional European Cuisine, I was determined to make some potato gnocchi.  It's so easy...pasta without all the fuss! 

I started by scooping out the flesh of 2 large all-purpose potatoes that I roasted off in the oven.  Russets are probably the better choice, but that's all I had at the moment. 

I sent my potato through a ricer for a smoother consistency.  Once finished, I placed it all in a bowl and formed a well, or hole, in middle of the potato just as you would with pasta.  I sprinkled about a half cup of salted flour over the top and added 1 uncooked, scrambled egg and 2 tablespoons of water to my well.  I slowly worked everything together with a fork.  Once it became too difficult to maneuver with a fork, I started working the dough with my hands until well incorporated.  I divided the dough in two so it was easier to work with.  I formed 1 inch wide strips.  I was then able to cut them into 3/4 inch pieces. 

I played around with forming the gnocchi with my fingers and with a fork.  Both went pretty fast. 

The gnocchi only takes a minute or so to cook in boiling water.  They'll float when they're done.

So, I was having so much fun playing in dough that I completely forgot about a sauce.  Luckily, I remembered that my chef instructor mentioned a burnt butter sauce that went well with pasta, so I went to work!

I heated about 4 ounces of butter in a saute pan.  I let the butter heat up just until it started to brown.  The browned butter takes on a slightly nutty taste.  I sprinkled some salt and pepper in the butter right before adding my cooked gnocchi.  I let it go for a little over a minute to make sure all the gnocchi made contact with the butter and get a little color.  I moved it all to a serving platter and sprinkled with grated Parmesan cheese and parsley...simple ;-)



  1. America (as a food culture) doesn't burn enough of its food.

    1. That's why I make it my business to burn a little bit of everything.