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This is the first time I’ve made Gnocchi. I know, it’s a classic dish and everybody has had it or makes it but it’s not something I grew up with so I learned something new! Woo hooo! Anyway, I need to work on the final shapes of the gnocchi, I boiled the water too hard. Also, the brown butter sauce is awesome.

Equipment:

• Stock pot
• Potato Ricer

Ingredients:

• Russet Potatoes, unpeeled
• 1 egg yolk per potato
• 1/2 cup flour per potato

Procedure:

1. Boil potatoes for 40-60 minutes in salted water
2. Peel potatoes then run through potato ricer and make a mound of potatoes
3. Make a mound into the well then whisk in yolk and add salt
4. Gradually add flour while kneading potato mixture at the same time
5. Shape gnocchi then place into salted boiling water
6. When gnocchi rises to the top it is done

BROWN BUTTER SAUCE:

Ingredients

• 3/4 lb. butter
• Salt and pepper to taste

Procedure

1. Take 1/2 lb. butter and place in a saute pan and caramelize the butter. Brown is good, black is not.
2. When your sauce is a nice brown color stir in the additional butter then season
3. Strain and serve over gnocchi.