Makes: 8-12 Servings
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 2 lb Idaho Potatoes (Leave Peel ‘ON)
- Salt
- 1 1/3 C Flour
- 4 T Semolina Flour
- 4 Egg Yolks
- 14 T Butter (1 Cup Minus 2T)
Instructions
- Bring a large pot of water to a boil and salt it until it tastes like seawater.
- Boil the potatoes until tender, 25 minutes.
- Drain the potatoes and peel them as soon as they are cool enough to handle.
- Push them through a ricer.
- Place 1 ¼ loosely packed cups of the riced potatoes in a large bowl.
- Stir in the flour, semolina, egg yolks, and ¼ tsp of salt, and knead to make a dough.
- Let it rest for 30 minutes; cover with plastic.
- Turn the dough out onto a board and form it into a long roll.
- Cut it into ½-inch thick slices; roll each off the end of a fork (for gnocchi), or slice into a 4-inch long cylinder (for noodles).
- Bring a large pot of water to a boil and salt it until it tastes like seawater.
- Add the gnocchi/noodles and boil until they float to the surface, 3 minutes.
- Drain, and lay them out on a clean dish towel.
- Preheat the oven to 200F.
- Melt 2 Tbsp of the butter in a large sauté pan.
- Sauté half the gnocchi/noodles until the noodles begin to brown.
- Transfer to a bowl and keep warm in the oven.
- Wipe out the sauté pan, and sauté the remaining gnocchi/noodles in another 2 Tbsp of butter; add the gnocchi/noodles in the oven.
- Melt the remaining 3 Tbsp butter in the sauté pan over medium heat.
- Let the butter cook until the white milk solids fall to the bottom of the pan and turn nut-brown, about 5 minutes.
- Add the brown butter to the gnocchi/noodles, toss well, serve warm.