Main ingredients 🥩
PotatoFlourEggButterSaltPepper
Seungwoo Dad's Potato Gnocchi
A pasta made by steaming potatoes without excess moisture, mixing with minimal flour to create a light dough, boiling, and then pan-frying in a savory butter sauce.
🙋 Recommended for
- ⭐ Those who want to perfectly recreate at home the authentic potato gnocchi that melts like cotton candy in your mouth, as served at restaurant brunch spots.
- ⭐ Those who wish to indulge in the fantastic harmony of deep, nutty brown butter sauce and soft roasted potatoes.
Ingredients needed 🛒2 servings
- Potato (enough)
- Flour (measured amount)
- Egg 1
- Butter (plenty)
- Salt a little
- Pepper a little
Recipe 🍳
- Steam potatoes until fluffy and dry, then immediately pass them through a garlic press or ricer while hot to finely mash. Let cool slightly.
- Over the fine potato mash, add egg yolk and the measured amount of flour precisely.
- Do not knead the dough vigorously, as it will ruin the texture. Instead, use a scraper or the side of your hand to cut and gently fold the dough together into a single mass, as if chopping.
- When the dough comes together smoothly without excess flour, dust the work surface with flour, then roll the dough into a long, rounded log.
- Using a knife, cut the log into uniform small pieces about the size of a finger joint, in a rectangular shape.
- Lightly press each piece against a gnocchi board or the back of a fork, rolling it to create ridges that will hold the sauce.
- Add the gnocchi to salted boiling water and cook until they float to the surface, about 1 to 1.5 minutes. Drain them gently.
- In a dry pan, melt plenty of butter over low heat until the foam subsides and the butter turns a clear brown color with a nutty aroma, making brown butter sauce.
- Season the brown butter sauce lightly with salt and pepper, then add the boiled gnocchi. Fry until both sides are crispy and golden brown.
- Finely mash steamed fluffy potatoes, then mix with egg and flour by cutting and folding to avoid gluten development, forming a dough.
- Roll the dough into a long snake, cut into small pieces, roll over the back of a fork to create indentations, then boil in water for 1 minute.
- In a pan, gently brown butter until nutty and golden, then add the boiled gnocchi and fry until crispy and browned on both sides.
Cooking tips 💡
- Avoid overworking or kneading the dough like sujebi dough, as it will develop gluten, causing the potato's delicate melt-in-your-mouth texture to become tough and chewy like rice cakes.
- When browning the butter, the golden time to remove from heat is very short; if missed, the sauce can quickly blacken and burn. Once the color changes, immediately turn off the heat.