× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Brown Butter Potato Gnocchi

Share this

Print Recipe
Potato Type: Russet
Prep Method: Baked


Main DishSnack


Serves 12



Potato Gnocchi

  • 12 large Russet Potatoes
  • As needed Kosher Salt
  • 12 large Egg Yolks
  • 2-½ cups All-Purpose Flour
  • 2 tbsp. Unsalted Butter, melted
  • 2 tbsp. Ground White Pepper

Basil Puree

  • 8 oz. Fresh Basil Leaves
  • 6 tbsp. Extra-Virgin Olive Oil
  • 1 tsp. Kosher Salt

Crispy Pancetta

  • 5 lbs. Pancetta, cut in ½-inch slices

To Serve

  • 1-½ cups Unsalted Butter
  • 3 cups Spring Peas
  • ¾ cup Fresh lemon Juice
  • 6 oz. Grated Parmesan Cheese
  • ¾ cup Micro Greens
  • As needed Salt and White Pepper


Potato Gnocchi

  1. 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.
  2. Clean out the potatoes using a spoon and discard the skins. Put the potatoes through a ricer.
  3. 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.
  4. 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.
  5. 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.

Basil Puree

  1. Bring a large pot of water to a boil and blanch the basil for 20 seconds.
  2. Transfer cooked basil to an ice water bath for a few seconds, then drain and pat the basil dry with a towel.
  3. Place basil, oil, and salt into a food processor and blend until completely pureed. The final product should be smooth, thick, and dark green.

Crispy Pancetta

  1. Render the pancetta in a rondo over medium-low heat until crisp. Drain and reserve.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up