Brown Butter Gnocchi
Brown butter gnocchi is a silky Italian pasta dish made from scratch with russet potatoes, pan-seared until crispy, then finished with nutty brown butter, aged Parmesan, and a raw egg yolk that creates a luxurious sauce.
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Brown butter gnocchi is a silky Italian pasta dish made from scratch with russet potatoes, pan-seared until crispy, then finished with nutty brown butter, aged Parmesan, and a raw egg yolk that creates a luxurious sauce.
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Preheat your oven to 400°F (200°C). Bake the russet potatoes directly on the oven rack until fork-tender, about 1 hour.
Once cool enough to handle, peel the potatoes and pass them through a potato ricer onto a clean work surface.
Form a well in the center of the riced potatoes. Crack one egg into the well.
Gradually add the flour and gently knead the mixture together until a soft, smooth dough forms. Be careful not to overwork it.
Break off a portion of the dough and roll it into a long rope. Cut the rope into small pieces and pinch them to create a pillow shape.
Bring a large pot of salted water to a boil. Add the gnocchi and cook for a few minutes, until they float to the surface.
While the gnocchi boil, melt the butter in a separate pan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty.
Remove the cooked gnocchi from the water and add them to a hot, oiled pan. Sauté until they develop a nice golden-brown crust.
Plate the seared gnocchi, pour the brown butter sauce over the top, and finish with freshly grated Parmesan cheese and an egg yolk.
Uncooked gnocchi freezes up to 3 weeks; cooked gnocchi keeps 3 days refrigerated and reheats best in a warm brown butter pan.
Yes. Shape gnocchi and freeze on a parchment-lined tray for up to 3 weeks; cook directly from frozen, adding 1–2 minutes to boiling time.
Overworking the dough or using too much flour develops gluten. Mix gently until just combined, and avoid adding extra flour unless the dough is visibly sticky.
For richness without raw egg, use crème fraîche or a splash of heavy cream stirred into the warm brown butter before tossing.
Brown butter foams and releases a nutty aroma after 5–7 minutes on medium heat. Stop immediately when it smells toasted; it will darken slightly as it cools.
No. Russets have lower moisture content, essential for tender gnocchi. Waxy potatoes absorb too much water and produce heavy dough.
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