1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
2 fresh rosemary stalks
Once the potato and flour mixture have been fulyl incorporated, and the texture of the dough is smooth and not too wet or sticky, I dumped the dough out onto a floured surface, separated in into about 5 equal sized hunks, and rolled each into a long, thin cylinder about the width of a thumb.
Once that’s done, I boiled a pot of water. Then, I started to cut the dough into small rectangles (about 1″ by 1 1/4″).
To give the gnocchi the little characteristic ridges, use a fork to roll the little pieces of dough… mine honestly never turn out perfectly, but they still taste GREAT. Drop the dough into the boiling water and wait until it pops up to the top..about 1 minute (when it floats, it’s cooked all the way through…if it’s still on the bottom of the pot it may need a minute or so more).
To make the browned butter sauce, take the stick of butter in a sauce pan or skillet and cook over medium high heat, swirling it around the pan a little, and waiting until the bubbles/foam goes down a bit. the butter will start to turn brown, and at that point, drop in the whole rosemary pieces and let simmer for 1 or 2 minutes to infuse the butter with the rosemary flavor. Other recipes call for sage browned butter, or pecan browned butter, or balsamic browned butter… I figure you can’t go wrong with any of them. I chose rosemary because I have a HUGE rosemary plant outside my kitchen door, and I thought the two flavors would mix well together… they DEFINITELY do.
Once every thing is ready, serve the gnocchi with the Parmesan cheese, the browned butter, and a sprig of rosemary and enjoy!