World of Gnocchi

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Potato Flake Gnocchi with Brown Butter and Capers

Briny capers and lemon cut through the richness of brown butter around these potato-flake gnocchi.

Potato Flake Gnocchi with Brown Butter and Capers

Time and servings

Prep
40 min
Cook
40 min
Total
80 min
Servings
4

Nutrition per serving

Calories
about 460
Protein
9 g
Fat
19 g
Carbs
64 g
  1. Hydrate the potato flakes

    Hydrate the potato flakes

    Bring the listed water to a boil, remove it from the heat, and stir in the potato flakes and 1/2 tsp3 g of the salt. Let the mixture stand for 5 minutes, then spread it out until just warm.

  2. Add the egg

    Add the egg

    Fold the egg through the warm hydrated potato until no streaks remain.

  3. Finish the flake dough

    Finish the flake dough

    Fold in 3/4 cup90 g of the flour just until a soft dough forms. Add more of the listed flour only if the dough smears instead of holding together; leave it slightly tacky rather than kneading until dry.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Prepare the finish

    Prepare the finish

    Drain and pat the capers dry, finely grate 1 teaspoon5 ml lemon zest, squeeze 1 tablespoon15 ml lemon juice, and chop the parsley.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.

  8. Brown the butter and capers

    Brown the butter and capers

    While the water heats, melt the butter in a wide skillet. When it foams, add the dried capers and cook until their edges crisp and the milk solids turn hazelnut brown. Remove from the heat and add the black pepper.

  9. Poach the gnocchi

    Poach the gnocchi

    Lower the gnocchi into the gently boiling water and lift them as soon as they float, letting excess water drain away.

  10. Potato Flake Gnocchi with Brown Butter and Capers

    Coat and brighten

    Turn the poached gnocchi through the caper butter, remove the skillet from direct heat, and add the lemon zest, juice, and parsley. Add up to 1 tspup to 6 g of the salt only if needed.

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