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Ever had a pastry or cake that's so good that it melts in your mouth? Bring a large pot of salted water to a boil. Clean the potatoes and boil until fork tender.
To begin with this recipe, we must first prepare a few components. You can cook potato gnocchi with rosemary brown butter using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Potato Gnocchi with Rosemary Brown Butter:
- Take 3 Yukon Gold or Russet Potatoes
- Prepare 1 cup Flour
- Get 2 Egg Yolks
- Make ready 1 tsp Kosher Salt
- Get 6 tbsp Salted Butter
- Get 1 oz Sprig of Rosemary
- Get 1 Sprinkle of Cheese
In a medium-size frying pan melt butter. Add in the sprigs of rosemary. Cook until butter is frothing and small browned bits form at the bottom of the pan. Remove from the water and drain well.
Instructions to make Potato Gnocchi with Rosemary Brown Butter:
- 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.
- Drain potatoes and run through a ricer or ricer setting on food processor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Melt the butter in a pan. Remove the leaves from the rosemary, add to the pan, and brown briefly. Arrange the gnocchi on plates, and top with the rosemary butter. Garnish with parmesan cheese, salt, and pepper and serve. Divide the gnocchi, fried sage leaves and butter between two serving plates and immediately use a Microplane grater to finely grate over some parmesan.
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