Garlic Parmesan Gnocchi in Brown Butter Sauce

Contrary to popular belief, gnocchi are not pasta. It’s more of a potato dumpling that is formed and boiled. In this recipe, I also fry them for a yummy crust!

Garlic Parmesan Gnocchi in Brown Butter Sauce

INGREDIENTS (Serves 6)
2 pounds baking potatoes (about 4)
2 large egg yolks
1 T. Salt
1 cup all-purpose flour, plus more for dusting
2 tsp. garlic powder
6 tablespoons unsalted butter
Freshly ground salt & black pepper
Freshly grated Parmigiano-Reggiano cheese

DIRECTIONS

Step 1: Preheat oven to 350°F. Place potatoes directly on middle rack in preheated oven. Bake until very tender when pierced with a paring knife, 1 hour and 15 minutes to 1 hour and 30 minutes. Carefully cut potatoes in half lengthwise; let stand until cool enough to handle, about 20 minutes. Using a paring knife, peel potatoes, and discard skins.

Step 2: Press potatoes through a potato ricer (or thoroughly mash in a bowl and then place) onto a clean work surface; spread in an even layer. Let cool until almost room temperature, about 8 minutes. Sprinkle salt and 1/2 cup of the flour evenly over potatoes and egg yolk. Drizzle egg yolk evenly over potatoes. Using a bench scraper or a rubber spatula, very gently fold mixture over onto itself several times, gradually folding in remaining 1/2 cup flour just until all flour is incorporated and dough comes together in a mass. Do not knead or overwork.

Step 3: Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Clean work surface, and lightly dust with flour. Divide dough evenly into 4 pieces, about 5 1/4 ounces each. Roll 1 dough piece into a 3/4-inch-thick rope, about 9 inches long. Cut rope crosswise into 3/4-inch-long gnocchi pieces and transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.

Step 4: Bring salted water to a boil in a 4-quart stockpot over high. Add half of gnocchi to boiling water, and gently stir once. Cook until gnocchi rise to surface, about 2 minutes, and then gently boil 1 more minute, reducing heat as necessary to maintain a gentle boil.

Step 5: While gnocchi cooks, melt 3 tablespoons of the butter in a large skillet over medium-high and add 3 tablespoons gnocchi cooking liquid. Cook, stirring constantly, until creamy and loose butter sauce forms. Using a slotted spoon, transfer cooked gnocchi to skillet, rotating pan in a circular motion and sauce and coats gnocchi. Flip to ensure all sides are brown. Remove from heat, and season with salt and pepper to taste; place in serving bowls.