Toasting the gnocchi gives it a delicious crust, and the cheeses melt into the pillowy bites. This dish makes for a nice lunch with soup or salad. Add some basil leaves for added pop of flavor.
Toasted Potato Gnocchi with Brown Butter, Parmesan and Mozzarella
4 TB butter
2 cloves garlic, minced
1 recipe homemade gnocchi, below
1/4 cup grated parmesan
1/2 cup shredded mozzarella cheese
2 TB shredded basil
Heat a large heavy-bottomed skillet on high heat for 5 minutes. Add butter and garlic and cook until it just starts to smell nutty and turn brown. Be careful, this can burn easily at this step. Add the gnocchi all at once and toss the pan gently to coat the gnocchi in butter. Let the gnocchi toast on the skillet for 5-10 minutes, or until they start turning golden brown. Add both cheeses and toss to coat. Cook until the cheeses have melted about 1-2 minutes. Remove from heat and serve, sprinkle with shredded basil if you like.
For the homemade gnocchi:
1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoons salt
1/8 teaspoon ground black pepper
1 1/2 cups all-purpose flour
Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool. Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.