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Sun-Dried Tomato Gnocchi with Brown Butter and Mint
- 1/2 cup (4 oz.) unsalted butter
- Kosher salt
- 2-1/2 lb. Yukon Gold potatoes
- 7 to 8 oz. (1-1/2 to 1-3/7 cups) unbleached all-purpose flour; more for dusting
- 1/4 cup drained, chopped oil-packed sun-dried tomatoes (or 12 sun-dried tomatoes, rehydrated in hot water and chopped)
- 5 large egg yolks
- 6 oz. fava beans, shelled, boiled, and peeled
- 1/4 cup chopped fresh mixed herbs, such as mint, thyme, and sage
- 2 oz. Fontina Val d’Aosta or Parmigiano-Reggiano, shaved into large pieces
- In a small saucepan, melt the butter over medium heat; then add 1/2 tsp. salt. Cook, stirring frequently until the butter begins to smell nutty and turn light brown, with small bits forming on the bottom of the pan, 5 to 6 minutes. Set aside and keep warm.
- Put the unpeeled whole potatoes in a 6- to 8-quart pot and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat, then reduce to a simmer, and cook until the potatoes are fork-tender. Drain, let cool slightly, and peel. Cut the potatoes in half crosswise and pass them through a ricer into a large bowl. Let cool until almost room temperature, about 20 minutes.
- In a medium bowl, mix the flour, sundried tomatoes, and 1 tsp. salt. Add the yolks to the potatoes, and then add half of the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be sticky at this point. Continue to gently mix in the remaining flour until the dough begins to feel tender and soft but not sticky (you may have leftover flour). Avoid overmixing, or the gnocchi will become tough. The dough should feel soft and delicate. Gather the dough together and press until you have a uniform mass. Transfer it to a floured surface and shape into a disk. Let the dough rest for 2 to 3 minutes.
- Using a floured knife or bench scraper, cut the dough into 8 equal wedges. Working with one piece at a time and keeping the remaining pieces covered with a kitchen towel, sprinkle with flour and roll into a rope the thickness of your index finger. With a well-floured knife or bench scraper, cut the rope into 1/2-inch pieces. Arrange the gnocchi, without touching, in a single layer on a lightly floured baking sheet. Repeat with the remaining dough, adding more flour to the surface as needed. When the baking sheet is full, lightly sprinkle flour onto the gnocchi and transfer to the refrigerator.
- Bring a 6- to 8-quart pot of well-salted water to a boil over high heat, then reduce the heat to medium. Add the gnocchi in 3 batches, cooking until they rise to the surface; using a slotted spoon, transfer them to a large serving bowl. As batches become done, drizzle with some of the warm brown butter and gently toss.
- To serve, spoon the gnocchi into shallow serving bowls. Top each with some of the fava beans, fresh herbs, and shaved cheese. Drizzle the remaining butter over the tops and serve immediately.