Potato Gnocchi with Rosemary Brown Butter
Potato Gnocchi with Rosemary Brown Butter

Potato Gnocchi with Rosemary Brown Butter - Loved ones warmth and closeness could be obtained in very simple strategies. A single of them is cooking and serving meals for the loved ones. As a housewife, needless to say you don't would like to miss a meal collectively appropriate? Cuisine can also be the crucial to a delighted household, quite a few feel homesick since their cooking has been discovered elsewhere.

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Potato Gnocchi with Rosemary Brown Butter is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Potato Gnocchi with Rosemary Brown Butter is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook potato gnocchi with rosemary brown butter using 7 ingredients and 8 steps. Here is how you can achieve that.

Composition needed to serve Potato Gnocchi with Rosemary Brown Butter:

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

Instructions to serve 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.

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