How to Make Speedy Potato Gnocchi with Rosemary Brown Butter

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, potato gnocchi with rosemary brown butter. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Potato Gnocchi with Rosemary Brown Butter is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Potato Gnocchi with Rosemary Brown Butter is something that I have loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Potato Gnocchi with Rosemary Brown Butter:

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

Instructions to make 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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