gnocchi w/ browned butter

How To Make gnocchi w/ browned butter

• 1

  BAKE POTATOES: Preheat oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick potatoes all over with fork & place in salt (this prevents the potatoes from browning & draws out the moisture). Bake until fork tender, about 45 minutes. Cool until can handle.
• 2

  DOUGH: Halve the potatoes & scoop out pulp into a potato ricer, discard skin. Press pulp through ricer onto floured counter; let cool 3 - 4 minutes. Spread out potatoes slightly. Beat egg with salt in a small bowl & drizzle over potatoes. Sprinkle potato mixture with 1 C flour & knead until a smooth dough forms, adding up to a 1/2 C more flour if the dough is too sticky. Cover with a towel & let rest about 10 minutes. NOTE: When you press your finger into the dough, it should come out clean, if not knead some more.
• 3

  FORM GNOCCHI: Lightly flour counter. Divide the dough into 6 pieces & roll into logs about 1/2" in diameter. Cut into 1/2" - 1" lengths with a knife or table scraper, transfer to a parchment lined baking sheet & lightly dust with flour.
• 4

  BROWNED BUTTER: Melt butter in large skillet over high heat. Cook, stirring, until the butter develops brown flecks & smells nutty. Watch it closely to keep the butter solids from burning. Remove from heat.
• 5

  COOK: Bring a large pot of salted water to a boil. Add gnocchi; wait until they float to the surface, then simmer 30 seconds. Return browned butter to medium low heat. Scoop gnocchi from pot with slotted spoon, transfer to skillet & toss until some of the browned butter sticks to gnocchi. Add red pepper, garlic powder, parsley & pasta water; toss again. Remove from heat; add 1/2 of the cheese. Divide among bowls & top with remaing cheese.
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