Weekend Dining: Pan Seared Gnocchi With Garden Vegetables

A perfect recipe to impress that certain somebody

Pan Seared Gnocchi With Garden Vegetables & Herb Butter Sauce
From: Andy Brooks from the restaurant Brooks
4 servings


  • 2 Yukon Gold Potatoes,
    peeled and quartered
  • 3 each egg yolks
  • 3 Tb butter
  • 3/4 cup all purpose flour
  • dash of salt
  • dash of white pepper
  • dash of fresh grated nutmeg


  1. Place the potatoes in a small pot covered with water. Cook over high heat until fork tender. Strain the potatoes from the water, add the potatoes back to the pot and place into a 250 degree Fahrenheit oven for an additional 15 minutes.
  2. Remove the potatoes from the pot and press through a potato ricer into a fine mesh drum sieve. Using a rubber spatula pass all of the riced potatoes through the sieve into a clean stainless steel mixing bowl.
  3. Add the butter and egg to the warm potato puree and mix well.
  4. Fold the flour, salt, pepper and nutmeg into the potato mixture until a manageable dough is formed. (More or less flour may be needed, depending upon the moisture level of the potatoes.)
  5. Using your palms, roll out the dough, a quarter batch at a time, into a long, thin cylinder about half a inch in diameter. Cut the cylinder with a floured knife at half-inch intervals and quickly roll the dough into balls. With your finger and thumb, roll each ball of dough across a floured wooden gnocchi paddle to achieve the correct size and shape.

FOR MORE ABOUT THE RESTAURANT | From the Restaurant "Brooks"


  • 24 Gnocchi
  • 2 Tb Extra Virgin Olive Oil
  • 2 Tb Unsalted Butter
  • 1/4 cup Peas
  • 1/4 cup Fava Beans
  • 1/4 cup Diced Tomatoes
  • 1/4 cup Corn
  • 1/4 cup Combined Chopped Basil, Chives, & Italian Parsley
  • 1/2 cup Vegetable Stock
  • 1/4 cup Grated Parmesan
  • Salt & Pepper to taste


  1. Heat sauté pan on medium high heat.
  2. Add Olive Oil and 1 Tb Butter.
  3. Sauté gnocchi until lightly browned & crispy
  4. Add all vegetables and sauté for 2 minutes
  5. Add vegetable stock & reduce by half
  6. Add herbs, cheese and remaining 1 Tb of butter.
  7. Cook for 1 minute. Divide in 4 potions and serve
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