Brown Butter Gnocchi with Spinach and Parmesan


Units Scale
  • 3 large baked potatoes (about two cups cooked, peeled and cubed Russet potatoes)
  • 2 egg yolks
  • 3/4 cup flour, plus more for surface
  • 1 tsp kosher salt
  • large pinch grated nutmeg
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 2 cups packed fresh baby spinach
  • 2 garlic cloves, minced
  • 1/4 cup shredded Parmesan cheese
  • chili flake for serving, optional


  1. Peel and cube the baked potatoes and place in a food processor. Pulse until finely minced
  2. Add the egg yolks, salt, flour and grated nutmeg and pulse again until you have a dough
  3. Place the dough on a floured surface and cut in half. Roll each half into a long rope about 1 inch thick. Using a sharp knife dipped in flour, slice the rope into 1/2 thick pieces, you should get 20 pieces per rope.
  4. Gently roll each piece of gnocchi into an oval with the palms of your hands.
  5. Place them on a parchment lined baking sheet while you bring a large pot of water to boil.
  6. When the water boils, generously salt the water, then gently drop the gnocchi into the water, one at a time. Don’t place more than half of the gnocchi into the boiling water at a time.
  7. Cook for about 3-4 minutes or until the gnocchi floats to the top.
  8. Use a slotted spoon to scoop out the gnocchi and return to the parchment lined baking sheet. Once all the gnocchi are cooked and slightly cooled, drizzle with olive oil, give a gentle toss and spread the gnocchi out so they do not touch. Cover with plastic wrap until ready to serve.
  9. In a nonstick pan, add the butter and cook until the butter begins to splatter and slightly brown. Add the gnocchi, toss to coat with butter and then allow to cook, untouched for a couple minutes until browned.
  10. Add the spinach and chopped garlic, toss again and cook for another minute or two until the spinach wilts.
  11. Transfer the gnocchi to a large serving bowl and sprinkle with Parmesan and chili flake before serving.