Two Ingredient Gnocchi & Browned Butter Sauce

Step 1: Roast & mash the potatoes

  • Gnocchi components

    • russet potatoes
      1000 g~ 6 medium potatoes

Preheat the oven to 450°F/232°C.

Pierce the potatoes all over with a fork and place them on a wire rack set over a baking sheet. the potatoes in the oven until the insides are fork-tender, about 45-60 minutes, depending on their size.

Once cool enough to handle, remove the skin from the baked potatoes and scoop the flesh into a potato ricer. Rice the potatoes into a thin layer on a work surface to let the steam escape for about 5 minutes.

  • Note: You can also use a potato masher or fork, but be careful not to over-mash the potatoes.
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