Potato Gnocchi with Rosemary Brown Butter
Potato Gnocchi with Rosemary Brown Butter

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, potato gnocchi with rosemary brown butter. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Beth's Sweet Potato Gnocchi with Brown Butter and Sage Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Homemade pumpkin ricotta gnocchi tossed in a simple brown butter sauce infused with rosemary and red chile flakes.

Potato Gnocchi with Rosemary Brown Butter is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Potato Gnocchi with Rosemary Brown Butter is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have potato gnocchi with rosemary brown butter using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Potato Gnocchi with Rosemary Brown Butter:
  1. Get 3 Yukon Gold or Russet Potatoes
  2. Get 1 cup Flour
  3. Make ready 2 Egg Yolks
  4. Make ready 1 tsp Kosher Salt
  5. Get 6 tbsp Salted Butter
  6. Prepare 1 oz Sprig of Rosemary
  7. Take 1 Sprinkle of Cheese

Mashed sweet potatoes are combined with ricotta and flour to form the dough that will quickly become little tender pillows of gnocchi perfection… While the gnocchi are boiling, brown the butter with the garlic and add the chopped fresh herbs just before serving. Also, stir the lemon zest, lemon juice and. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them I think next time I'll try adding some additional flavoring to it maybe cinnamon brown sugar etc. I have been making traditional potato gnocchi for years (from an old family recipe).

Steps to make Potato Gnocchi with Rosemary Brown Butter:
  1. Peel potatoes and cut into 1 inch cubes. Place in a pot and cover with water. Bring to a boil and cook for 12 minutes.
  2. Drain potatoes and run through a ricer or ricer setting on food processor.
  3. Add flour and egg yolks, mix together with a fork until it starts to come together in a ball. Sprinkle flour on counter and place ball of dough on counter. Sprinkle the top with flour as well.
  4. Begin to work the dough until it comes together into a smooth ball. It should not be sticky, add flour as needed to get dough to workable consistency. Knead for 2-3 minutes.
  5. Divide dough into 4 equal sections. Take first section and roll with fingertips into a 3/4 inch thick log. Cut with pastry cutter into 3/4 inch wide pieces. Set aside on floured baking sheet until ready to cook. Repeat this with the other 3 sections of dough.
  6. Bring pot of water to boil and add salt. Place gnocchi pieces into the boiling water. When all pieces come to afloat, drain and set aside. In the meantime, place butter in nonstick skillet over medium heat.
  7. Remove all leaves from spring of Rosemary and chop up finely. Watch butter and add Rosemary as it starts to foam. Watch butter and stir occasionally. Just as butter starts to turn to brown, add gnocchi and stir around to make sure all pieces are coated.
  8. Let the gnocchi sauté without stirring for 4 minutes until they begin to caramelize. Remove from pan directly to dish and sprinkle with cheese of your choosing. Garnish with chopped Italian parsley.

Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Made with sweet potatoes and topped with a balsamic reduction and brown butter sauce, it's sure to become your go-to fall pasta recipe. Make The Gnocchi Pasta: Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork).

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