Hazelnut Brown Butter Gnocchi

Blended hazelnuts, olive oil and butter cover this appetizing gnocchi dish.

Ingredients

¾ cup Hazelnuts, whole, toasted, skin removed, divided

1 cup instant potato flakes

1 cup water, boiling

¾ cup flour, all-purpose

1 egg

1 teaspoon salt

¼ teaspoon black pepper, ground

2 tablespoons olive oil

2 tablespoons butter

¼ cup parmesan cheese, grated

2 tablespoons parsley, chopped

Pulse ½ cup hazelnuts in food processor or blender to course meal; set aside. Chop remaining ¼ cup hazelnuts into halves and set aside.
Stir potato flakes and boiling water with fork until blended. Stir in flour, egg, salt and pepper. Add coarse hazelnut meal and stir until blended.
Place on lightly floured surface and divide into four even portions. Shape each portion into 15-inch long cylinder and cut into 12, 1 ¼-inch pieces.
Heat olive oil in large frying pan over medium heat. Place gnocchi in pan, one layer thick. Sauté for 5 minutes, turning gently, until evenly browned. Add butter and hazelnut halves. Sauté for 1 minute until butter begins to brown. Sprinkle with Parmesan cheese and parsley. Serve immediately.

Based on 4 servings.

Per serving: