Gnocchi with Browned Butter

Gnocchi with Browned Butter


  • 2 (12-ounce) baking potatoes, unpeeled 
  • 2 teaspoons kosher salt
  • 4 1/2 ounces all-purpose flour (about 1 cup)
  • 1/4 cup chopped fresh chives, divided
  • 1/4 teaspoon freshly ground black pepper 
  • 2 large eggs, lightly beaten 
  • 6 quarts boiling water
  • 3 tablespoons butter
  • 1 large garlic clove, crushed
  • 1/4 cup coarsely chopped pecan halves
  • 1/2 ounce fresh Parmigiano-Reggiano cheese, grated


 Place potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook 40 minutes; drain.

Cool; peel. Press potato flesh through a ricer or a metal colander in the absence of a ricer (as I did below, just no need to invest in a ricer if you don’t already have one).

Spread potatoes on a baking sheet; sprinkle with salt. Cool.

 Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss.

Form a well in center. Add 2 tablespoons chives, pepper, and eggs; stir.

Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).

Cut dough into 4 equal portions, and roll each into a 22-inch-long rope.

Cut each rope into 22 pieces.

Score gnocchi with a fork, by rolling the gnocchi toward you and pulling the fork back in the same direction.

Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi; drain.

Melt butter in a large skillet over medium heat. Add garlic; cook for 2 minutes. Add nuts; cook 2 minutes or until butter browns and brown flecks appear.

Discard garlic. Set aside half of butter mixture. Add half of gnocchi to pan; toss. Cook 1 minute or until browned.

Repeat with remaining butter and gnocchi. Divide gnocchi evenly among 4 shallow bowls. Sprinkle with 2 tablespoons chives and cheese.

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