One of my first cooking classes I took was about making sauces. I was a bit taken aback with making brown butter. It was absolutely delicious and so much easier than I had anticipated. This recipe is a recreation of that meal from my cooking class, a Brown Butter Gnocchi.
Fresh gnocchi is cooked to a pillowy soft perfection, tossed in a simple brown butter sauce and seasoned with rosemary and topped with parmesan.
If you like this gnocchi recipe, you may also enjoy my Creamy Asparagus Gnocchi, my Umami Roasted Mushroom Gnocchi, or even my Creamy Gnocchi and Sausage recipe.
Jump to:
what is gnocchi?
Gnocchi is a type of Italian pasta that is known for being a soft dough dumpling. These are typically made out of potatoes and flour but some varieties will include ricotta, cheese or cornmeal. The texture of gnocchi is pillowy soft dough with ridges on the exterior so that sauce clings to the pasta. Gnocchi can be served with a variety of sauces including cream, tomato and pesto based sauces.
is gnocchi a pasta or a potato?
Ok this is the ongoing debate about gnocchi. Gnocchi is considered a pasta, but in some circles is also considered a potato dumpling. The definitions overlap a bit, but gnocchi can also be made without any potato which solidifies it as a pasta in my book. Either way, it is delicious and perfect for this Brown Butter Gnocchi recipe.
how to make browned butter
Browning butter is among the simplest ways to elevate a dish, make a banging sauce, and add a distinct nutty flavor. Making browned butter for Brown Butter Gnocchi is simple, although it's a method that does require you to watch the pan the entire time otherwise you could risk burning the butter and ruining the batch. The line between perfect golden browned butter and burnt browned butter is slim.
To make, heat a skillet on medium heat and place butter in the skillet. The butter will melt and then begin to separate. Do not stir the butter as you want the milk solids to sink and brown. The butter will bubble and become frothy as the water cooked out of it. You'll begin to see the bottom of the pan turning golden brown. At this point remove the pan from heat, scrape up all of the browned bits and pour off the browned butter into either a container or into your dish.
Gnocchi Ingredients
- 1 Pound Russet Potatoes
- 4 Egg Yolks
- ½ Cup Parmesan Grated
- ¼ Tsp Nutmeg
- 1 Cup Flour
Sauce
- ½ Cup Unsalted Butter
- 3 Sprigs Rosemary
- Salt
- Pepper
- ¼ Cup Parmesan Grated
Equipment Needed
- Baking Sheet
- Dough Blender
- Measuring Cup
- Saucepan
- Wooden Spoon
- Skillet
Storage Tips
Store gnochhi and sauce combined in the fridge for up to 4 days. To reheat warm in the microwave until heated through
Raw Gnocchi: Store uncooked gnocchi in the fridge for up to 2 days on a parchment lined baking sheet in a single layer and covered with plastic wrap.
Brown Butter Gnocchi
Equipment
Ingredients
Gnocchi Ingredients
- 1 Pound Russet Potatoes
- 4 Egg Yolks
- ½ Cup Parmesan Grated
- ¼ Tsp Nutmeg
- 1 Cup Flour
Sauce
- ½ Cup Unsalted Butter
- 3 Sprigs Rosemary
- Salt
- Pepper
- ¼ Cup Parmesan Grated
Instructions
- Preheat oven to 425. Poke potatoes with a fork several times on each side and then place on a baking sheet. To cook faster and help air circulate around the potatoes, place potatoes on a rack on top of the baking sheet. Cook for 45 minutes or until soft.
- Let potatoes cool. Remove skins and place flesh in large mixing bowl. Use dough blender to mash the potatoes into small pieces.
- Mound potatoes on a flat surface and create a well in the center. Add 3 egg yolks (reserve one for a spare), parmesan, nutmeg and salt and pepper to taste. Mix together with hands.
- Add flour in increments and knead until dough can be rolled and hold form. If it's too wet, add more flour. If it's too dry, add the spare egg yolk. Form the dough into a ball and cut into quarters.
- On a well floured surface roll each quarter into a tube until it's ½ an inch in diameter. Cut the dough at ½ inch intervals and put pieces on a floured baking sheet.
- Bring a pot of water to boil. Cook the gnocchi in small batches, for about 90 seconds or until they float to the top (store bought might take longer, but will also rise to the top when done).
- In a medium-size frying pan melt butter. Add in the sprigs of rosemary. Cook until butter is frothing and small browned bits form at the bottom of the pan. When butter starts to brown, remove from heat immediately. Add gnocchi to the butter and toss. Season to taste with salt and pepper, then enjoy!
Notes
Nutrition
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please refer to our privacy policy for more information.
About Michelle
Hello! I'm Michelle Boulé. I'm a photography nerd, cat mom and all around foodie. Join me in making some of my favorite comfort foods!
Kathryn says
I'm a huge gnocchi lover and this hit the spot! SO easy to make from scratch and the brown butter sauce was perfect! Thank you so much!
Kay says
Oh wow, I never made my own Gnocchi before, you make it sound so easy!
Maria says
Brown butter for the win! And those gnocchis are looking bouncy! Thanks for sharing this recipe!
Katherine says
I accidentally made brown butter yesterday when making something! It reminded me how much I love it. Genius to pair it with gnocchi!
Sunrita says
I have never made gnocchi before but your recipe and the brilliant instructions inspire me to do
So. Thanks