Potato Gnocchi with brown butter and herbs

Eddie Szczerba


Comfort food at it's best!

☆☆☆☆☆ 0 votes
1 Hr
15 Min


2 lb
1 1/2 c
all purpose flour
1 large
egg beaten
1/4 tsp
salt and pepper
1 clove
minced garlic
4 Tbsp
1/2 c


1Boil the potatoes as you would make mashed using salt,pepper,butter and the milk. Mash them well,leave no lumps.
2Cool the potatoes slightly,then fold in the flour and the egg,mix until a dough begins to form,I use a wooden spoon and a wooden bowl so as not to cool the mixture to quickly.
3Clear 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.
4Place the Gnocchi in the plates and dust again with flour and freeze until ready to cook.
5To cook these little pillows from Heaven just boil a pot of salted water and cook them until they come to the surface for a minute or two. Strain and top with your favorite sauce
6The 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!! :)

About this Recipe

Main Ingredient: Potatoes
Regional Style: Italian
Hashtag: #Outstanding