Crispy Gnocchi with Brown Butter, Thyme and Toasted Hazelnuts

Crispy Gnocchi with Brown Butter, Thyme and Toasted Hazlenuts 6

On Wednesday we talked about how to make homemade gnocchi, but today we’re going to talk about what to do with it when you’re done and have approximately 1,112 freshly made gnocchi staring at you, just begging to be cooked off.

Crispy Gnocchi with Brown Butter, Thyme and Toasted Hazlenuts 5

There are a million and one ways for you to dress your pillow-y pockets of dough, but for me, when it comes to homemade gnocchi, masking the pasta with a super thick sauce isn’t the route I typically like to steer towards. After all, all of that hard work you put into creating something from-scratch should be celebrated not smothered. Althoughhh, I might have to eat my words, because at this very moment, a picture of the gnocchi gently simmered in a slow-cooked pork ragu sounds pretty amazing….

But for now, we’ll keep things simple. My brown butter love knows no bounds so I have no shame in bringing it to the table yet again. It’s one of my all-time favorite – albeit excessively used –flavor weapons when it comes to pastas (and desserts and pretty much anything under the sun). It’s also something unequivocally fall to me, which in turn, musters up feelings of comfort and nostalgia, a great feeling to have when the weather is quickly turning from seriously hot to a blistery cold.

Crispy Gnocchi with Brown Butter, Thyme and Toasted Hazlenuts 3

Once the butter is browned, I keep the temperature at a fairly high heat and (gently) throw the cooked gnocchi into the pan. The pan is tossed a few times until the gnocchi is completely covered in the butter, and then I let the little guys settle into the pan until they crisp up and become a golden brown.

At the last minute, a small handful of thyme leaves are tossed in, the pan is given another good shake and the gnocchi are ready to be served.

A final touch is a sprinkling of toasted hazelnuts for texture and a dusting of grated parmesan cheese for another added element of nuttiness…and because of course, no pasta dish is complete without a little (or a lot!) sprinkling of parmesan cheese.

Crispy Gnocchi with Brown Butter, Thyme and Toasted Hazlenuts 4

If you’ve made your gnocchi ahead of time, and stored them in the freezer, this is a meal that comes together in under 20 minutes. It’s simple enough for a quick weeknight dinner, but is upscale enough to serve at your finest dinner party on a Saturday night. Wherever, or whenever you serve it, you’re bound to finish your meal with a full, satisfied appetite.

Crispy Gnocchi with Brown Butter, Thyme and Toasted Hazlenuts

Read more»

How to: Make light as air homemade gnocchi

How to- Make light as air homemade gnocchi - So easy and so much better than store-bought!

If making homemade pasta is the equivalent of a 90-minute session of stress-relieving yoga, then making homemade gnocchi is the equivalent of a 60-minute session of stress-relieving yoga – it’s quicker, but the end result is still a prolonged state of pure and utter bliss.

It may sound a little strange to equate the feeling of yoga to the feeling I get while making homemade pasta, but hear me out. Both activities require focus. Both activities require some sort of strength and stamina. And both have the ability to take me from high strung to eerily calm in a flash. And while the tranquil feeling I get from doing yoga lingers on well past the class itself, the one thing it doesn’t give me that homemade pasta does? Well, food of course.

When I don’t have the time to make pasta from scratch, I find a yoga class I can attend, and when I don’t have the time to make pasta OR do yoga, I turn to gnocchi. It requires less maintenance, is much less fastidious when it comes to achieving the perfect texture, but still relieves any pent up anxiety festering in my head.

How to- Make light as air homemade gnocchi

To achieve the perfect gnocchi, you must begin with a perfect potato, and a perfect recipe. My potato of choice? Russet. My recipe of choice? Lidia Bastianch’s classic gnocchi recipe.

For me, the russet potato has the perfect amount of starch, but doesn’t get gummy when combined with flour and egg, unlike other varieties of potatoes. As far as the recipe, while normally I’d try to develop my own, Lidia’s requires no adjustments, and is perfect as written – why mess with a good thing?

The one detail Lidia doesn’t have in her cookbook? A step-by-step process on how to make the gnocchi, yes there are very detailed instructions, but I believe that nothing beats actually seeing it for yourself. It kind of demystifies what is often thought to be an overly-complicated process. So I’m going to do something a little different today, and take you through each step of the process.

How to- Make light as air homemade gnocchi

You first need to cook the potato, I like to do it in an extremely large pot, that way the potatoes have room to breathe. Season the water with plenty of salt, and when the potatoes are fork-tender, take them out, peel them and run them through a ricer. These ricers are pretty cheap, and they not only make the perfect gnocchi, but also make perfect mashed potatoes — I highly recommend having one at your disposal.

How to- Make light as air homemade gnocchi

Next, the potatoes need to cool completely. I let mine set out for about an hour.

How to- Make light as air homemade gnocchi

Now, it’s time to get messy. Start by pouring the eggs over the potatoes….

How to- Make light as air homemade gnocchi

Then sprinkle with one cup of flour….

How to- Make light as air homemade gnocchi

Use your hands to gently bring the dough together….

How to- Make light as air homemade gnocchi

Knead the dough a a few times…

How to- Make light as air homemade gnocchi
Read more»

Crispy Baked Potato Chips with Garlic, Thyme and Parmesan

Crispy Baked Potato Chips with Garlic, Thyme and Parmesan PS1

I’ll do anything to elongate a fancy dinner experience. Peruse the menu for 20 minutes. Methodically wait to order my entrée until every last morsel of an appetizer has disappeared. Linger at the table with an after-dinner drink. I’m sure all of my waiters loathe me. But perhaps my favorite … Read more»

Honey Sesame Salmon with Corn and Hatch Pepper Sauté

Spicy Honey Sesame Salmon with Corn and Hatch Pepper Saute PS1

Guys. It’s cold outside. Like legitimately cold. The heat is on in my office. (The heat is not on at my house, thanks to a budget-minded husband.) The windows in our house are fogging up. (Which, according to Kevin is a sign of fall??)I wore a coat to work today. I seriously contemplated picking up … Read more»

Individual Caramel Apple Galettes with Brown Butter

Individual Caramel Apple Galettes PS3

While I’m still trying to evade the constant reminders that summer is long gone, shield my eyes from the giant PSL signs at Starbucks and do my best to keep myself from drooling over the pumpkin pastries at our local bagel shop, the past few days have left my will a little bruised. I’m starting to … Read more»

Chicken Enchilada Taco Quesadillas

Chicken Enchilada Taco Quesadillas PS1

I am fully aware that the title of this post is somewhat obnoxious, after all, it kind of sounds like it could be the newest concoction at Taco Bell, but I wasn’t really sure what else to call it. There’s enchilada filling. Taco toppings. And it’s definitely a quesadilla. So Chicken Enchilada Taco … Read more»


Get Widget