I love to make gnocchi from seasonal local potatoes! It requires some work and patience, however the result is so fulfilling. This version is made with brown butter and roasted autumn vegetables (like Brussels sprouts, pumpkin & small onions). However, if you prefer gnocchi with a creamy sauce, try this Gnocchi & Creamy Tomato sauce recipe or the Gnocchi & Creamy Pesto!
Gnocchi, Brown Butter & Roasted Vegetables
- 500 gram Potatoes floury potatoes like Russets and Idahos
- 1 Egg
- 2 tbsp Butter
- 125 gram Flour
- 30 gram Grated Cheese like a hard local cheese, from either cow, goat or sheep milk
- Pinch of Nutmeg
- 150 gram Butter unsalted
- ½ Lemon
- Pinch of Cinnamon
- 500 gram Seasonal Vegetables
- Extra Cheese
- Some Basil Leaves
- Chili Oil
Roast the veggies
- Preheat your oven on 180 degrees Celsius or 356 degrees Fahrenheit.
- Slice the vegetables in cubes and transfer them to an oven dish. Add some olive oil, salt & pepper. Roast these vegetables until cooked and brown, about 45 minutes.
Making the Gnocchi
- Cook or steam the potatoes until there are cooked. Then remove the skin and press the hot potatoes through a fine sieve.
- Mix the potato with the butter, nutmeg, egg and flour. You can best use a wooden spoon for this. Last but not least, add the cheese, salt & pepper to your gnocchi.
- Let the gnocchi cool down to room temperature.
Shaping the Gnocchi
- Flour your kitchen counter and divide the gnocchi dough in small balls. Easiest method to use is to roll out the dough, cutting the dough in equal squares and then roll those small squares into gnocchi. However, you can also just form smaller balls from the big dough ball. Use enough flour for this process in order to make sure the gnocchi doesn't stick to your kitchen counter.
- Bring a great amount of salted water to a boil, and cook the gnocchi for about 5 minutes. The water should be boiling in the beginning, but during the cooking process it is important that heat is on a medium/low heat. You can better poach the gnocchi gently instead of hard boiling it. If the gnocchi comes to the surface, the gnocchi is ready.
Making the Sauce
- Melt the butter in a saucepan on a low-medium heat. You want the butter to turn brown. Then add the juice of ¼ lemon, a pinch of cinnamon, and a bit of finely grated lemon peel. Add the cooked gnocchi, and cover all the gnocchi pieces with brown butter.
- Then add the roasted vegetables and mix this shortly.
- Serve the gnocchi directly with extra cheese, basil & (if you like) some chili oil.