Main Dish

Brown Butter Potato Gnocchi

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  • Potato Type: Russet
    Cuisine: Italian
  • Serves: 12
    Prep Method: Baked
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Recipe by: Grant Morgan, Chef/Founder of Chopped Thyme Culinary Innovation

A takeout-friendly recipe, potato gnocchi is sautéed in brown butter, tossed with crispy pancetta and spring peas and topped with shaved Parmesan, micro greens and basil purée.


Potato Gnocchi

  • 12 large Russet potatoes
  • As needed Kosher salt
  • 12 large Egg yolks
  • 2 ½ cups All-purpose flour
  • 2 tablespoons Unsalted butter, melted
  • 2 tablespoons Ground white pepper

Basil Puree

  • 8 ounces Fresh basil leaves
  • 6 tablespoons Extra-virgin olive oil
  • 1 teaspoon Kosher salt

Crispy Pancetta

  • 5 lbs. Pancetta, cut in ½-inch slices

To Serve

  • 1 1/2 cups Unsalted butter
  • 3 cups Spring peas
  • ¾ cup Fresh lemon juice
  • 6 ounces Grated Parmesan cheese
  • ¾ cup Micro greens
  • As needed Salt and white pepper


Potato Gnocchi

  1. Preheat the oven to 350 °F. Bake potatoes on a bed of salt for about 1 ½ hours, or until very soft. Remove from oven and let rest for 20 minutes.
  2. Clean out the potatoes using a spoon and discard the skins. Put the potatoes through a ricer.
  3. In a large bowl, mix the riced potatoes with the yolks, flour, butter, pepper, and 1 tablespoon salt by hand. Add more flour if needed, so the final product is almost the consistency of bread dough.
  4. Lightly flour a work surface and grab a small piece of the dough about the size of a lemon. Using your hand, roll out the dough until it is about ¾ inch in diameter.
  5. Using a bench knife, cut the dough into ¾-inch pieces and place them on a lightly floured sheet tray. If using gnocchi that day, place in refrigerator; if not, place in freezer.

Basil Puree

  1. Bring a large pot of water to a boil and blanch the basil for 20 seconds.
  2. Transfer cooked basil to an ice water bath for a few seconds, then drain and pat the basil dry with a towel.
  3. Place basil, oil, and salt into a food processor and blend until completely pureed. The final product should be smooth, thick, and dark green.

Crispy Pancetta

  1. Render the pancetta in a rondo over medium-low heat until crisp. Drain and reserve.


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