Herb Infused Gnocchi with Parsley Garlic Brown Butter Sauce

I impressed myself tonight. I love gnocchi but I was always a little intimidated to prepare my own. Since I bought a potato ricer this past weekend I thought of all the recipes I could use it for. One that came to mind was gnocchi. I wasn't sure if I wanted to tackle something new this week, but then I though, what the hell? I am on summer vacation!

So I browsed some recipes looking for the perfect gnocchi but didn't find one. So I made up my own recipe using bits and pieces of others.

I decided to pan fry the gnocchi after boiling. It really gave them a wonderful bite. I topped with the parsley and garlic brown butter sauce and served with chicken apple sausage.

I am very happy with myself for attempting and conquering the gnocchi, it was not difficult at all.

Herb Infused Gnocchi

2 lbs. potatoes (I used russet)

1 egg beaten

1 1/4 + unbleached AP flour sifted

1 Tbs. finely chopped oregano

preheat oven to 400 degrees

Wash potatoes and pierce with a fork all over to let steam escape while baking. Bake potatoes for 40-60 minutes or until baked through.

Remove skin from potatoes and roughly chop. transfer potatoes to a ricer and rice the potatoes in a seperate bowl. Let cool to room temperature.

add egg and flour and use a wooden spoon to combine. sprinkle flour on a counter and work dough making sure all the flour is combined. When dough is no longer sticky, grab a chunk and roll into ropes about 3/4 " thick. Cut into 1 " pieces and roll on the back of a fork to make indentations (this is to capture sauce, but it isn't necessary).

Boil water in a large pot and drop in the gnocchi. When the float to the top they are done.

To pan fry add a little oil to a large skillet and heat over medium heat. Add gnocchi and saute until they are browned.

Parsley and Garlic Brown Butter Sauce

6 Tbs. unsalted butter

1 Tbs. chopped fresh parsley

1 clove garlic finely minced

1 1/2 tsp. salt

1 1/2 tsp. fresh ground pepper

Melt butter over med low heat. Let it foam and bubble for about 3 minutes. Add parsley and garlic and let cook about 3 minutes longer. Serve on top of gnocchi.