Potato Gnocchi With Brown Butter

For the chefs which could channel their internal nonna, making gnocchi may additionally sense intuitive, some thing to be made via experience. but for the rest folks, the info are so helpful: precisely how many kilos of potatoes, precisely how an awful lot flour, exactly how an awful lot salt, and so on. I observed Jessica’s recipe to a T and felt confident every step of the manner, which isn't a sense I’ve ever skilled whilst making gnocchi. And the result? Potato pillows of my desires.

Components

• 1 teaspoon kosher salt
• 1 cup all-cause flour
• more-virgin olive oil
• 4 oz thinly sliced prosciutto
• 15 sage leaves
• Freshly floor pepper
• 2 kilos russet potatoes (approximately 2 to 3)
• 6 tablespoons unsalted butter
• 1 egg
• 1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano

Instructions

1. Preheat the oven to 400°F. Rinse the potatoes and area them on a rimmed baking sheet. With a fork, poke 
2. holes in every potato. Bake until soft, approximately 1 hour. get rid of from the oven and whilst just cool sufficient to handle however still particularly warm, split the potatoes in half of and scoop out the flesh. Discard the pores and skin. pass the potato flesh thru a ricer onto a rimmed baking sheet and unfold in an even layer.
3. soften 2 tablespoons of the butter. In a small bowl, whisk collectively the melted butter, egg, 2 tablespoons of the Parmigiano, and the salt. Drizzle over the warm riced potatoes, then sprinkle approximately 3/four cup of the flour over. with your fingertips, lightly work the combination right into a ball. The dough need to be smooth however now not sticky; if it’s sticky, add some of the remaining flour through the tablespoonful. shape the dough into a disk and cut the disk into 1-inch slices. Roll each slice into a ball.
4. lightly dirt a rimmed baking sheet with flour and set nearby. On a lightly floured paintings surface, operating with one ball of dough at a time, roll into a snake approximately three/4 inch around. reduce every snake crosswise into three/four-inch portions. using your thumb and operating with one piece of dough at a time, roll each piece across a gnocchi paddle or the tines of an overturned fork, urgent down gently so the gnocchi curve round your thumb slightly, then drop onto the organized baking sheet. Repeat with the ultimate balls of dough till all of the gnocchi have been shaped. (you could make the gnocchi to this point, freeze them at the baking sheet, after which transfer them to plastic freezer storage luggage. They can be boiled from frozen.)
5. bring a huge pot of salted water to a boil. Drizzle a rimmed baking sheet with a small amount of olive oil. while the water is boiling, upload the gnocchi to the water in batches. The gnocchi will sink after which float; once they rise to the pinnacle, boil them for 2 mins. With a spider or slotted spoon, switch the gnocchi to the baking sheet.
6. heat a big nonstick frying pan over medium heat. Lay a few slices of the prosciutto inside the pan in a single layer and cook dinner, turning as soon as, until crispy, about 2 mins. switch to a plate and repeat until all the prosciutto has been fried. upload the last 4 tablespoons butter to the pan and, when it melts, add the sage leaves and fry until crisp. switch the fried sage to the plate with the prosciutto.
7. permit the butter preserve to cook dinner till it’s light golden brown and has a nutty aroma. Slide the gnocchi into the pan and, with a rubber spatula, stir lightly to coat the gnocchi in butter. prepare dinner with out stirring till the gnocchi are heated via and starting to develop a golden-brown crust on the lowest, approximately 2 mins. collapse the prosciutto into the pan and stir gently with the rubber spatula to mix. Season to flavor with salt and pepper, then transfer to a platter and garnish with the fried sage and remaining 1/4 cup grated Parmigiano. Serve immediately.

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