Brown Butter Potato Gnocchi

Potato Gnocchi

1. Preheat the oven to 350 °F. Bake potatoes on a bed of salt for about 1 ½ hours, or until very soft. Remove from oven and let rest for 20 minutes.
2. Clean out the potatoes using a spoon and discard the skins. Put the potatoes through a ricer.
3. In a large bowl, mix the riced potatoes with the yolks, flour, butter, pepper, and 1 tablespoon salt by hand. Add more flour if needed, so the final product is almost the consistency of bread dough.
4. Lightly flour a work surface and grab a small piece of the dough about the size of a lemon. Using your hand, roll out the dough until it is about ¾ inch in diameter.
5. Using a bench knife, cut the dough into ¾-inch pieces and place them on a lightly floured sheet tray. If using gnocchi that day, place in refrigerator; if not, place in freezer.

Basil Puree

1. Bring a large pot of water to a boil and blanch the basil for 20 seconds.
2. Transfer cooked basil to an ice water bath for a few seconds, then drain and pat the basil dry with a towel.
3. Place basil, oil, and salt into a food processor and blend until completely pureed. The final product should be smooth, thick, and dark green.

Crispy Pancetta

1. Render the pancetta in a rondo over medium-low heat until crisp. Drain and reserve.