Savor the Flavors of Fall: Gnocchi with Brown Butter

| October/November 2007

Makes 6 to 8 servings

Gnocchi are little dumplings made with potatoes. Be sure to use baking (Idaho or russet) potatoes; waxy potatoes will not work. The dough can be made a day or two ahead of time and refrigerated or frozen until you’re ready to cook.  For extra flavor and color, if desired, sprinkle cooked gnocchi with pancetta (Italian bacon).

• 2  large baking potatoes
• 2  large egg yolks
• Salt and pepper
• About 1 cup all-purpose flour
• 1 tablespoon olive oil
• 1 stick (8 tablespoons) unsalted butter
• 2 ounces pancetta, coarsely chopped, or 6 slices bacon (optional)

In a 350-degree oven, bake potatoes until tender. Cool potatoes slightly, then peel and mash very well with a fork (or use a ricer). Allow potatoes to cool.

In a large mixing bowl, place potatoes, egg yolks, salt and pepper. Gradually add flour, 1/3 cup at a time, stirring quickly to incorporate each addition of flour until mixture forms an easy-to-handle dough (about 3 minutes). Depending on moisture of potatoes and humidity, you might need slightly more or less flour. Knead for about one minute.

Break off a piece of dough. On a floured work surface, roll dough into a rope about 1/2-inch thick. Cut rope into 1-inch pieces. Use your thumb and forefinger to pinch the center of each piece.

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