WMMB-Symon_parm-gnocci

Wisconsin Parmesan Gnocchi with Brown Butter and Sage

by Wisconsin Cheese

Chef Michael Symon Tip – When cooking with flour, let the dough rest so the flour can come together. “Anything you’re making with flour, you want to let it rest a little bit. So put it in the refrigerator.”


Wisconsin Parmesan Gnocchi with Brown Butter and Sage is the star of this week’s episode of Favorite Food with Chef Michael Symon.

“There’s not much I enjoy more in life than making pasta,” says Michael. “Traditionally gnocchi is made with potato, but I make this gnocchi recipe with cheese, both Wisconsin Parmesan and Wisconsin Ricotta, because it can be put together quickly, adds another layer of flavor, and produces a gnocchi that is lighter than potato-based gnocchi.”

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