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Homemade Gnocchi with Asparagus in a Brown Butter Sauce

December 21, 2011

Serafina knows who Santa is, and apparently he needs to be accessorized. This gnome-like Santa has been in my family since I was her age. It used to walk, shake a bell, and play music. We would squeal with delight as he moved down our front hall. Now, Santa just sits and stares at us, motor dead and a bit worse for the wear. However, Serafina loves him. Much more than the soft plush toys or life like dolls. I am not sure Santa is a fan of the sunglasses and kicks, but Serafina thinks he needs some added style. She also tried to dress him in her puffy purple winter coat, but he disappeared under her attire.

We are drowning in potatoes over here. A couple of Washington Green Grocer boxes ago, I knew we were at our maximum, but I just didn’t do anything about it. Now, with a pile of russet, red, and white potatoes, I am trying to get creative. I have attempted gnocchi before, with horrible results. If at first you don’t succeed, try, try again….and always have back up pasta in your freezer. I tried a few recipes, and this seemed to work tonight. A lesson I learned, if you boil a batch and it all breaks apart into little bits, you needed to add more flour to your potato dough.

Also, I divided the batch for a simple brown butter sauce, and the rest was used in a Gnocchi Bake that I will post later this week. Enjoy!

Homemade Gnocchi with Asparagus in a Brown Butter Sauce

  • 1 lb potatoes, russet
  • 1 large egg, beaten (use half the egg, and discard the rest)
  • 1 cup flour, and more if your potato dough is sticky
  • 1/4 cup Romano cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter
  • 1 tb of thyme
  • 1 cup of chopped asparagus

1. Peel and boil potatoes.

2. Mash the potatoes with a fork, make a well in the center of your potatoes. Sift the flour over the potatoes, while adding salt and pepper. Place the beaten egg into the center. Fold the dough in with the egg. Roll your dough into a long strip, and cut into 2 inch rhombuses, shape into an oval. Place a fork on each gnocchi to give it grooves.

3. Boil a fresh pot of water. Throw the gnocchi in the pot and let cook until they float  (under a minute). Spoon them out of the water, and put in an ice bath.

4. Meanwhile, in a saute pan cook the butter, asparagus, and thyme or sage. Start with the butter over medium, and lower it if the butter starts to simmer. When the asparagus is cooked, lower the heat and add in the gnocchi, stir  preventing them from sticking to the pan. After 2 minutes, plate and sprinkle with cheese.


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