Horseradish Potato Gnocchi with Buerre Noisette

Number of Servings: 4

1 Lb. Baking potatoes, peeled and chopped into 1-inch pieces
¾ C. All-purpose flour
¼ C. Horseradish
1 Large Whole egg
2 Tsp. Salt
1 Tsp. White pepper
4 Tbsp. Unsalted butter

Cook potatoes in boiling water until completely cooked, approximately 10 minutes. Mash with a mixer. Add ½ Cup of flour, horseradish, egg, salt and pepper. Chill the dough in the refrigerator for 30 minutes. Bring a medium size pot of water to a boil with ½ Tsp. salt. Melt butter in a small 1-quart saucepan and cook for 3 minutes over medium heat or until it turns light brown. Keep warm. Roll out the dough onto a clean cutting board dusted with the remaining flour and roll into 8″ logs. Cut the logs into 1″ pieces and cook in boiling water. Strain and toss in the brown butter. Garnish with fresh parsley and grated Parmesan, if desired.