Hazelnut Brown Butter Gnocchi
Blended hazelnuts, olive oil and butter cover this appetizing gnocchi dish.
¾ cup Hazelnuts, whole, toasted, skin removed, divided
1 cup instant potato flakes
1 cup water, boiling
¾ cup flour, all-purpose
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.