Perfect Brown Butter Gnocchi

We love gnocchi, but we need a fool-proof recipe that is perfect every time. We think this is the one, give the recipe a try.

Memories of a fabulous lunch at the Castello di Grinzane Cavour led me to sacrifice umpteen innocent potatoes in pursuit of perfect homemade gnocchi. Numerous techniques and recipes were tested in my quest to recreate the tender, light, fluffy dish that I enjoyed so much in Italy. More often than not, my efforts resulted in dense chewy little bullets, not remotely akin to the soft little pillows of potato heaven that I remembered. Finally, I discovered the secret to making fool-proof perfect gnocchi, and you’ll never guess what it is!

Instant mashed potatoes, yes it’s true.

Purists may scoff, but I feel no shame, this little trick/shortcut has made me a gnocchi goddess. These gnocchi turn out perfectly every time and they are ready in about half an hour. Just remember, not all instant mashed potatoes are created equal. Avoid brands which advertise ‘just add water’ because they will likely contain a variety of additional ingredients other than dehydrated potatoes. Things like milk solids or a ton of extra sugar and salt, all of which affect the texture and flavour of your gnocchi. Read the labels and look for a brand that lists dehydrated potatoes and a couple of common preservatives, try to avoid those with a long list of unpronounceable ingredients.

Perfect Brown Butter Gnocchi

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Beth Dunham
• Total Time: 35 minutes
• Yield: Serves 2
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Foolproof gnocchi recipe, perfect every time. Brown butter sage sauce elevates this classic.

---

Ingredients

Units USM Scale 1x2x3x

• 1/2 cups (118 ml) milk
• 1 tablespoon butter
• 3/4 cups (178 ml) instant mashed potato flakes
• 1 large eggs
• 6 tablespoons all purpose flour
• 1/4 cups (59 ml) butter
• small handful fresh sage
• 1 slice prosciutto
• 1/4 cups (59 ml) reserved cooking water
• freshly shaved or grated Parmagiano

---

Instructions

1. Heat the milk and butter in the microwave until the butter is melted. Do not let it boil, but it should be hot to the touch.
2. Add the milk and butter to the potato flakes in a medium bowl and stir to combine. The mixture will have a dry, crumbly texture.
3. Let the potatoes cool for about five minutes, until the mixture is just warm to the touch. Then add the egg and flour and stir until everything is thoroughly incorporated.
4. Divide the dough in half and roll each piece into a long rope about 3/4 of an inch in diameter, using the palms of your hands on a lightly floured surface. If the dough is sticky, flour your hands. Use just enough flour to prevent sticking; too much will make the gnocchi tough.
5. Cut each roll into 3/4 inch pieces.
6. Sprinkle a little flour on a gnocchi board (or dinner fork) and, one at a time, roll the dumplings along the ridges, pressing lightly with your thumb to create a ridge pattern on one side and a dent on the other.
7. Bring a large pot of salted water to a boil.
8. In a big frying pan over medium-high heat (approximately 350°F/177°C), melt the butter until it starts to bubble and smell toasty, turning a light brown honey color. Add the fresh sage leaves and torn prosciutto. Reduce heat to medium and sauté until the sage crisps (1-2 minutes). Remove from heat.
9. Drop the gnocchi into the boiling water in small handfuls, starting with the largest. Cook for 2-3 minutes, until they float to the top. Skim them out with a slotted spoon and add them to the brown butter in the frying pan.
10. Ladle about 1/4 cup of the cooking liquid into the pan with the gnocchi. Cook over medium heat for 1-2 minutes, stirring gently to coat.
11. Just before serving, shave some Parmagiano Reggiano over each plate.

Notes

• For a richer flavor, use whole milk instead of low-fat milk.
• If you don’t have a gnocchi board, use a fork to create the ridges.
• Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days; refresh by pan-frying before serving.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 2
• Sodium: 300
• Fat: 30
• Saturated Fat: 18
• Unsaturated Fat: 10
• Carbohydrates: 50
• Fiber: 3
• Protein: 10
• Cholesterol: 100

If You Liked This Recipe, You’ll Love These

• Buttery Potato Spinach Tart
• Sweet Potato Gnocchi and Sage Sauce
• Creamy Lobster Gnocchi Mac and Cheese
• New Zealand Warrigal Greens Gnocchi