Potato Gnocchi with brown butter and herbs
How to Make Potato Gnocchi with brown butter and herbs
- Clear a large enough counter space to work on and begin by dusting the area with flour and your hands as well. Turn out the dough,cut it into eight even pieces and form the pieces into logs or tubes trying not to over handle the dough as this will cause the Gnocchi to be tough or chewy. Flour a plate or sheet pan that will fit into your freezer,the cut the Gnocchi into one inch pieces on the diagonal or squares,triangles,whichever shape you prefer.
- The sauce I used here is: After i strained the cooked Gnocchi,I browned them evenly on all sides in a non-stick pan with 2 tablespoons of butter,then toss them with freshly chopped parsley and sage,a little chicken stock to the pan(about 1/4 cup) and serve with freshly grated Romano or Parmesan cheese! Enjoy!! :)