Potato Gnocchi with Lemon Brown Butter
Soft and pillowy potato gnocchi tossed in a rich and nutty lemon brown butter sauce, made with caramelized butter, lemon zest, and a hint of parsley.
- Prep
- 15 min
- Cook
- 15 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 1lbrusset potatoes, baked and mashed
- 1cupall-purpose flour
- 1egg, beaten
- 1/2tspsalt
- 6tbspsunsalted butter
- 1lemon, zested
- 2tbspsparsley, chopped
Step-by-Step
- 1
Bake the russet potatoes until tender, about 45-60 minutes. Allow to cool slightly, then peel and mash the potatoes.
5m400°F - 2
In a large bowl, combine the mashed potatoes, 1/2 cup of the flour, the beaten egg, and salt. Gently knead the mixture until a soft dough forms, being careful not to overmix.
5m - 3
On a lightly floured surface, roll the dough into 1/2-inch thick ropes. Cut the ropes into 1-inch pieces to form the gnocchi.
5m - 4
Bring a large pot of salted water to a boil. Working in batches, carefully drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove the cooked gnocchi with a slotted spoon and set aside.
10m - 5
In a large skillet, melt the butter over medium heat. Cook, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes.
7mmedium heat - 6
Remove the skillet from heat and stir in the lemon zest and chopped parsley. Add the cooked gnocchi to the brown butter sauce and toss to coat.
3m