Savor the Flavors of Fall: Gnocchi with Brown Butter

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.

Chef’s Tip: For light-textured gnocchi, peel and rice the potatoes while they are still warm to hot.

Repeat with additional pieces of dough, rolling them into ropes, then cutting into 1-inch pieces and pinching centers, to form dumplings.

To cook, drop gnocchi into a large pot of boiling, salted water; cook for about one minute after gnocchi rise to the surface of the water. Drain in a colander, then toss with olive oil to prevent sticking.

Before serving: Heat large sauté pan over medium. Add optional pancetta and cook until crisp, about 3 minutes. Using slotted spoon, transfer to paper towels. Clean pan, then heat butter until golden brown (be careful not to burn it). Add gnocchi and cook until brown and crispy. Use a slotted spoon to transfer gnocchi to serving plate. Drizzle with brown butter, then sprinkle with pancetta or bacon, if desired. Serve with Braised Kale with Thyme.

Mother Earth Living
Mother Earth Living
The ultimate guide to living the good life!