Tama's Homemade Gnocchi With Goat Cheese and Brown Butter Sauce

Handmade Gnocchi tastes time but the pay off is in the compliments you'll receive!

Servings: 4

Cook Time: 1 1/2 hour

Pair With: A flavorful Chardonnay.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For the Gnocchi:

2 large russet potatoes

2 egg yolks

4 oz. room temperature goat cheese

4 oz. room temperature goat cheese

All-purpose flour, about a cup

Ingredients For the Brown Butter Sauce:

4 tablespoons butter

2 tablespoons finely minced sage

2 tablespoons finely minced parsley

4 tablespoons grated Parmesan

salt and fresh ground black pepper


Directions For the Gnocchi:

Pierce the potatoes with the tines of a fork to release steam when they cook. Bake the potatoes in a 350 degree oven until done--turn once during the approximate 1 hour baking time. Remove and let cool a bit.

In the meantime, mix the egg yolks and goat cheese. Grate the cooked potatoes onto a tray or into a large bowl. Add the egg/cheese mixture and a half cup of flour. Mix them together with your fingers and gather into a soft dough, adding flour as needed. Add the least amount of flour possible so the dough stays light. As the dough starts to come together, press it gently into a four balls.

On a lightly floured board--again using as little flour as possible--roll out each ball into a coil of dough, gently pressing out any air pockets. Cut into 1/2" pieces.

Bring a large pot of water to boil and pop a fourth of gnocchi in--when they float to the surface, they are done. Remove with a slotted spoon and keep warm. Continue cooking the gnocchi in batches until they are all cooked.

Directions For Brown Butter:

In a wide frying pan, melt the butter over medium heat, add the sage and parsley. Cook, stirring, until the butter turns a golden brown. Carefully transfer the cooked gnocchi to the pan and turn to coat with sauce. Serve sprinkled with Parmesan cheese.


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Chef's Notes:

For use with sauces like marinara, one would press the dough with the back of a fork to make grooves in one side to hold the sauce. With a butter sauce, there is no need to add the grooves as the butter will easily coat the gnocchi.