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 ;-)