BROWN BUTTER POTATO GNOCCHI
Recipe courtesy of Grant Morgan, Chef/Founder of Chopped Thyme Culinary Innovation
Sponsor: Potatoes USA
- 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 pounds 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
- For the Potato Gnocchi: Preheat the oven to 350 degrees. 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.
- For the Basil Puree: 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.
- For the Crispy Pancetta: Render the pancetta in a rondo over medium-low heat until crisp. Drain and reserve.