Brown Butter Chive Gnocchi with Sautéed Asparagus
Homemade, pillowy bites of potato gnocchi sautéed in butter to a perfect golden brown.
Servings: 4 servings
Ingredients
Sautéed Asparagus
- ½ lb. jumbo asparagus about 1 bunch, blanched in salted boiling water
- 2 garlic cloves minced
- 2 T. shallots minced
- 3 T. olive oil
- Salt and freshly ground pepper
Brown Butter Chive Gnocchi
- 2 medium russet potatoes
- 1 ½ cups all-purpose flour plus extra for dusting cutting board
- ½ cup whole milk ricotta
- ¼ cup freshly grated Parmesan
- 1 large egg
- 1 t. kosher salt
- ½ t. freshly ground black pepper
- 2 T. minced chives
- 2 T. olive oil
- 4 T. unsalted butter
Instructions
Sautéed Asparagus
- Cut asparagus stalks into quarters. Heat a large pan to medium-high heat and add olive oil.
- Add garlic and shallots to pan and lightly sauté, about 20 seconds, or until fragrant.
- Add asparagus to pan and sauté about 2 minutes until lightly browned. Add a pinch of salt and pepper to taste.
Brown Butter Chive Gnocchi
- Preheat oven to 400 degrees. Pierce potatoes all over with a fork and place on parchment paper-lined half sheet pan. Place pan in oven and roast for about an hour until tender.
- Cut potatoes in half, using a spoon, scoop the potato meat outside of the skins into a small bowl.
- Place the potatoes into a rice and press through until smooth. Alternatively, you can use a potato masher and process, until smooth. Place contents into a large bowl.
- To the large bowl, add ricotta cheese, Parmesan cheese, egg, 1 ½ cups flour, chives, and salt and pepper.
- Using a spatula, fold ingredients together in bowl until well incorporated.
- Lightly dust a cutting board with a little bit of flour, turning the dough onto the cutting board.
- Lightly knead the dough until it just starts to come together and is a little tacky, then form into a ball.
- Cut the ball into 4 equal portions and gently roll each portion into about a 1” thick rope.
- Using a bench scraper or a sharp knife (flouring the blade as needed to prevent sticking), cut ½” size gnocchi from the rope.
- Place the gnocchi on a floured parchment paper-lined full sheet pan, keeping the gnocchi lightly floured and separated.
- *If you are not going use gnocchi immediately, they can be frozen for later use. Freeze on sheet pan first, then place gnocchi in resealable bags and place in freezer until ready to be used.
- Bring a large pot of salted water to a boil and cook gnocchi in batches of 16 to 19 pieces, taking care to avoid overcrowding.
- Cook gnocchi about 6 minutes, or until the gnocchi begin to float and are fork tender and fluffy. Repeat with remaining batches until finished.
- In a large cast iron pan, add 2. T olive oil and 4 T. unsalted butter and bring to medium-high heat.
- Add gnocchi to pan sauté until golden brown and lightly seared. Add cooked asparagus and a pinch of salt and freshly ground black pepper to taste, if needed.