Gnocchi With A Garlic, Parsley And Kasseri Butter

Ingredients

Gnocchi
2 lb. Yukon Gold potato
1 1/4 cup all purpose flour
2 egg, lightly, beaten
salt, to taste
pepper, to taste

Parsley Butter
2 tbsp butter
2 cloves garlic, chopped
1/3 cup fresh chopped parsley
1/4 cup grated Kasseri cheese
cracked black pepper

Directions

Gnocchi
1.Boil potatoes until just tender when tested with a fork, about 17-20 minutes. Remove from water and cool slightly.
2.While still warm, peel potatoes and mash with ricer or masher. Make a well in centre of potato mixture and sprinkle with flour and add beaten eggs. Using a fork gradually incorporate potato mixture into middle until well blended. Season with salt and pepper.
3.Turn out onto lightly floured surface and knead gently several times to develop a uniform ball. Working with a little dough at a time, roll strands gently with hands about 1 “ thick. Using a sharp knife or pastry cutter, slice the strands into ½ inch rectangles that should look like pillows. Lay on a well-floured baking sheet and freeze immediately, or cook right away.
4.To boil: Add gnocchi to a large pot of boiling salted water and boil for 2-3 minutes or until dumplings just hold their texture.
Parsley Butter
1.Combine the butter and garlic in a large skillet and sauté for 1 minute until garlic is just golden. Remove from heat and add parsley.
2.Add the cooked gnocchi and sprinkle with grated cheese and cracked black pepper.