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Brown Butter Potato Gnocchi
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.
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
8 ounces Fresh basil leaves
6 tablespoons Extra-virgin olive oil
1 teaspoon Kosher salt
5 lbs. Pancetta, cut in ½-inch slices
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
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.
Clean out the potatoes using a spoon and discard the skins. Put the potatoes through a ricer.
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.
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.
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.
Bring a large pot of water to a boil and blanch the basil for 20 seconds.
Transfer cooked basil to an ice water bath for a few seconds, then drain and pat the basil dry with a towel.
Place basil, oil, and salt into a food processor and blend until completely pureed. The final product should be smooth, thick, and dark green.
Render the pancetta in a rondo over medium-low heat until crisp. Drain and reserve.
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