Gnocchi with Browned Butter

By barbie24

Calories: 398; Fat: 15.2g; Protein: 10.6g; Carbs: 56.4g;Fiber: 3.6g; Cholesterol: 78mg; Iron: 3.4mg; Sodium: 606mg; Calcium: 73mg

* Serving size: about 22 gnocchi

Ingredients

• 2 (12-ounce) baking potatoes, unpeeled
• 1 teaspoon kosher salt
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 cup chopped fresh chives, divided
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 6 quarts boiling water
• 3 tablespoons butter
• 1 large garlic clove, crushed
• 1/4 cup coarsely chopped walnut halves
• 1/2 ounce fresh Parmigiano-Reggiano or Grana Padano cheese, grated

Preparation

Step 1

1. Place potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook 40 minutes; drain. Cool; peel. Press potato flesh through a ricer. Spread potatoes on a baking sheet; sprinkle with salt. Cool.

2. Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss. Form a well in center. Add 2 tablespoons chives, pepper, and eggs; stir. Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).

3. Cut dough into 4 equal portions, and roll each into a 22-inch-long rope. Cut each rope into 22 pieces. Score gnocchi with a fork. Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi; drain.

4. Melt butter in a large skillet over medium heat. Add garlic; cook for 2 minutes. Add nuts; cook 2 minutes or until butter browns. Discard garlic. Set aside half of butter mixture. Add half of gnocchi to pan; toss. Cook 1 minute or until browned. Repeat with remaining butter and gnocchi. Divide gnocchi evenly among 4 shallow bowls. Sprinkle with 2 tablespoons chives and cheese.