Yolky Gnocchi

Potato gnocchi with brown butter, parmesan, and egg yolk

Tender potato gnocchi are pan-crisped, then finished with nutty brown butter, Parmesan, and a rich raw yolk that turns everything silky at the table.

115Min

3Servings

455Cal

MediumLevel

Vegetarianhalalkosher

#gnocchi#potato#brown butter#comfort food#pan-seared

Equipment

Knife

Fork

Oven

Baking sheet

Parchment paper

Mixing bowl

Large pot

Large nonstick skillet

Spatula

Slotted spoon or spider

Kitchen scale

Ingredients

russet potatoes (whole)

900 g

egg (whole)

1 piece

all-purpose flour (plus more for dusting)

90 g

kosher salt

1 pinch

freshly grated nutmeg (freshly grated)

0.5 teaspoon

high-heat cooking oil

45 ml

egg yolk (raw)

3 piece

browned butter (warmed)

75 g

freshly grated Parmesan cheese (freshly grated)

30 g

Instructions

Bake the potatoes

Heat the oven and bake the potatoes until completely tender, then cool just enough to handle.

75 min200°Ctimer 70 min

The potatoes should feel soft all the way through when pierced with a knife.

Make the gnocchi dough

Peel and rice the potatoes while warm, then mix with egg, flour, salt, and a little nutmeg just until a soft dough forms.

10 min

Work quickly while the potatoes are warm so the flour incorporates evenly.

Shape the gnocchi

Lightly flour the surface, knead briefly, roll into logs, cut into pieces, and shape each piece into small pillows.

10 min

Use only enough flour to keep the dough from sticking.

Boil the gnocchi

Cook the gnocchi in salted boiling water until they float, then give them a short extra cook to finish.

5 min100°Ctimer 4 min

Cook in batches so the water stays at a steady boil.

Pan-fry until golden

Brown the cooked gnocchi in hot oil until lightly crisped and golden on one side.

10 minMedium-high heattimer 3 min

Do not stir constantly; let the gnocchi sit to develop a crust.

Plate and finish

Divide the gnocchi among plates, top each portion with a raw yolk, spoon over brown butter, and shower with Parmesan.

5 min

Serve immediately so the yolk stays glossy and the butter stays warm.

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Reheat in a skillet over medium heat with a little butter or oil until warmed through.

Best eaten fresh. Store gnocchi and toppings separately if possible; add the yolk only when serving.

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