Herbed Gnocchi with Brown Butter
- 1 head garlic
- 3 pounds russet potatoes
- 1/3 cup ricotta cheese
- 1/3 cup finely grated parmesan cheese
- 1 egg
- 2 egg yolks
- 4 cups all-purpose flour, plus a little more on hand
- 1/2 cup (1 stick) salted butter
- 2 tablespoons minced parsley
- 2 tablespoons minced chives
- 2 tablespoons minced tarragon
Preheat an oven to 325 degrees F.
Place the head of garlic on a small sheet tray and roast for 1 hour. Place the potatoes on a larger sheet tray and cook for 1 hour 10 minutes, or until soft and cooked through.
Cut the top off the garlic bulb and squeeze out the roasted garlic, mash and reserve.
Cut potatoes in half, scoop out the potato flesh and pass through a ricer or food mill into a large work bowl. Add the roasted garlic puree, the ricotta, parmesan, egg and egg yolk. Season with salt.
Add 2 cups of the flour and mix quickly using 2 or 3 forks held in your hand, let the fork tines ‘pull’ the ‘dough’ into a pile of small clumps. Add flour a little at a time until dough holds together when pinched.
Gather dough into a ball and let rest for several minutes.
Divide the dough into four equal pieces. Roll each piece into a ¾-inch rope. Cut each rope into ½-inch pieces using a pastry bench knife.
Bring a large pot of salted water to a boil. Cook until dumplings float for 60 seconds. Drain and serve.
Brown the butter over medium heat in a small pan. Toss the gnocchi in it to coat. Add the herbs and toss to combine. Season with salt and pepper.
Note: If you’re not cooking all of the gnocchi right away, freeze on a sheet pan and bag for later use.