May 10, 2020

Gnocchi + Brown Butter Lemon Garlic Sauce

Italian comfort food at its finest. Simplicity lets each ingredient be the lead singer of this band. To make this flow well, I recommend that you boil our potatoes about an hour before you plan to eat. Or just drink your wine or bevvie of choice and eat your chef's snacks Cooking should be fun and easy.
Prep Gnocchi 
Prep Time: 10 minutes
Cook/Cool Time: 60 minutes

Servings: 4 x 10 gnocchi pieces

Note: It's ideal to eat these fresh. However, you can freeze them in a single layer on a floured tray and then transfer them to a zip lock bag

2 medium russet potatoes (they need to be russets!)
1.5 cups All Purpose Flour
1 tsp Salt
2 eggs, beaten


Pot for boiling the potatoes
Cheese grater or ricer 
Sifter / Sieve (Optional) 
Baking tray or large platter

Suggested Recipe:

Wash/scrub your potatoes, keep the skin on

Add potatoes to a pot and cover completely with water

Place pot on stove on high heat until the water boils, then turn heat down to medium and partially cover with a lid.

Cook for 30 minutes or until potato can easily be pierced easily all the way through with a knife

Take potatoes out of the water/pot (if you plan to actually the gnocchi today, then keep the potato boiling water in the pot) and let cool for about 20 minutes, or until you can handle the warm potato without dropping it like it's hawwttttt.

Cut the potatoes in half and peel off the skins

Use a cheese grater or ricer to shave down the potatoes onto a floured cutting board or clean surface. Spread potatoes in a thin layer

Sprinkle salt and pour eggs all over the potatoes.

Add flour, half at a time. Ideally, it should be sifted on using a sieve

Mix together with your hands or ideally a bench scraper without kneading too much.

Bring it together in a log, adding flour all over the log and working surface if the mixture is too sticky still

Break off a portion of the dough and roll into a log thats about ½” thick

Use your butter knife or bench scraper to cut ¾” inch pieces

Set pieces onto a baking tray thats been floured

In between each batch, make sure your working surface is floured to prevent sticking

Cook Gnocchi 
Cook Time: 15 minutes

Ingredients: (
per serving of 10 gnocchi dumplings)
1/2 tsp salt
1 tbsp butter

Sautee pan

Suggested Recipe:

Add 1 tbsp of salt to your potato boiling water (or fresh water) pot back up to simmer

Add 1 tbsp of butter to a sautee pan and bring to a medium heat

Add in gnocchi in batches to pot, making sure they don’t stick in the water

Once they float to the top (usually 30-60 seconds), they are ready and can be taken out and added directly into the sautee pan in a single layer

Add some salt to the gnocchi while in the sautee pan and let it cook for 2 minutes, then turn them to make sure both sides are browned

Once doing cooking all gnocchi, then set aside

Brown Butter Sauce + Assembly
Ingredients: (per serving of 10 gnocchi dumplings)
1.5 tbsp butter
1 clove garlic
Zest of 1 large lemon
Parmesan Cheese (grated)
Italian Parsley (Optional)


Sautee pan
Zester (if you don’t have one, then we’ll just use the juice)


Heat sautee pan up to medium and add butter

Let butter turn brown, usually takes 3-4 minutes if

Add garlic and cooked gnocchi and toss until well coated. 30 seconds-ish

Serve in a bowl and toss gnocchi with zest of lemon and grated parmesan cheese.

As always, do a taste check. Is it salted to your liking? Lemony? If not, make add your adjustments. Don't settle for anything less than "mmmm" with volume increasing with each M.

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