Gnocchi With Brown Butter Tomatoes And Asparagus Food

BROWN BUTTER GARLIC FRIED GNOCCHI

Steps:

• In a medium sized skillet over medium hight heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.
• Add in the butter. Whisk until it starts to froth turns brown.
• Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.

GNOCCHI WITH BROWN BUTTER, TOMATOES AND ASPARAGUS

Steps:

• In a large skillet, melt the butter over medium heat until foaming and nutty brown in colour, about 2 minutes.
• Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Add the tomatoes, asparagus, salt and pepper.
• Cover and cook until the tomatoes begin to split and the asparagus is tender, about 8 minutes.
• Meanwhile, in a large pot of boiling, salted water, cook the gnocchi until it floats to the top, about 3 minutes. (If using pasta, cook for 8 minutes, until al dente.).
• Drain and return to the pot.
• Add the sauce and toss to coat.
• Stir in the cheese and parsley.

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

GNOCCHI WITH ZUCCHINI, TOMATO, AND BROWN BUTTER

Steps:

• Boil a lg. saucepan of water and cook gnocchi; drain.
• At same time, melt butter in lg. skillet [med-high heat]. Brown butter [about 2 minutes]. Toss shallots and zucchini to pan, stirring often, 2-3 minutes. Add tomatoes, nutmeg, salt and pepper; stir often, about 2 minutes. Remove pan from heat.
• Combine gnocchi and skillet contents; stir to mix.
• Stir in parmesan and parsley. Serve immediately.

GNOCCHI WITH BACON AND TOMATOES

Steps:

• Heat a medium skillet over medium heat; add bacon and onion. Cook, stirring often, until onion starts to brown, about 10 minutes.
• Meanwhile, heat a large saucepan of water to a boil; add gnocchi, cook according to package directions. Drain, reserving about 1/2 of the cooking water.
• Add some of the cooking water to the skillet; cook, stirring, to make a sauce. Add parsley, tomatoes, salt and pepper. Heat, about 1 minute. Add gnocchi; toss to coat. Serve with Parmesian cheese, if desired.

PAN-SEARED GNOCCHI WITH BROWNED BUTTER AND SAGE

Steps:

• Cook the Gnocchi:.
• Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them inches Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
• Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it's fine to add the gnocchi.) Sprinkle with 1/4 teaspoons salt and cook, shaking the pan occasionally to turn the gnocchi, until they're lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
• Make the Sauce:.
• Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
• Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.