Best Instructions to Preparing Tasty Potato Gnocchi with Rosemary Brown Butter

Potato Gnocchi with Rosemary Brown Butter is the nomero uno that comes to most people’s thought when it arrives to a comfort meal. Today, we are going to provide you steps on serving a appetizing Potato Gnocchi with Rosemary Brown Butter.

Potato Gnocchi with Rosemary Brown Butter

We hope you got insight from reading it, now let’s go back to potato gnocchi with rosemary brown butter recipe. To cook potato gnocchi with rosemary brown butter you need 7 ingredients and 8 steps. Here is how you cook it.

First of all, here are the ingridients that you should prepare to serve Potato Gnocchi with Rosemary Brown Butter:

  1. Prepare 3 of Yukon Gold or Russet Potatoes.
  2. Prepare 1 cup of Flour.
  3. Provide 2 of Egg Yolks.
  4. Take 1 tsp of Kosher Salt.
  5. Provide 6 tbsp of Salted Butter.
  6. Get 1 oz of Sprig of Rosemary.
  7. Take 1 of Sprinkle of Cheese.

After readying the ingridients, now we are set to make our yummy 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..

I have been making traditional potato gnocchi for years (from an old family recipe). 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. These sweet potato gnocchi are easier to make than they look, and you will soon be totally addicted to that brown butter sauce. Pierce the sweet potato all over with a fork.

Recipe : Potato Gnocchi with Rosemary Brown Butter

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