Unlock the Secret to Perfectly-Flavored Gnocchi!

Looking for a delicious, new way to enjoy potato gnocchi? Look no further than this brown butter gnocchi recipe with basil and black pepper!

This recipe is simple but delicious, and perfect for any occasion. Whether you're in the mood for a quick, easy meal or you're hosting a dinner party, this recipe is sure to be a hit!

Ingredients
1 Egg
1 Egg Yoke
1/2 Stick Salted Butter
4 Russet Potatoes
2 Cups All Purpose Flour
1/2 Tsp Salt
1 Tbsp Black Peppercorns Toasted
Pinch Kosher Salt
1 Tbsp Dried Basil
Fresh Grated Asiago or Parmesan
Pasta Water

Boil potatoes for 25 minutes in salted water or until fork Tender, pull out and allow to cook off before handeling. Peel off Skin and use a masher. Add your eggs and salt and start mixing in flour until a dough is formed. Knead dough for 5-10 minutes and allow to feast for another 10 minutes.
Cut into 4 and roll out each segment til about 1/2 an Inch In diameter. Cut into 1/2 Inch and separate into a bowl with some flour. Cook in salted water on a rolling boil for 12-15 minutes. You'll know they're cooked when floating on top.

In a saucepan first toast your peppercorns until they’re fragrant then pull aside to cool, grind up with dried basil and kosher salt until fine.

Add 1/2 Stick Salted butter to a saucepan over medium high heat, cook until light brown in color and proceed to add the gnocchi, add in seasonings, cheese and pasta water until a thick sauce is formed, serve with cheese on top and a pinch more seasoning and enjoy!!

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