Brown Butter Potato Gnocchi | Potato Gnocchi Recipe

Ingredients

• 12 large Russet potatoes
• As needed Kosher salt
• 12 large Egg yolks
• 2 ½ cups All-purpose flour
• 2 tablespoons Unsalted butter, melted
• 2 tablespoons Ground white pepper
• 8 ounces Fresh basil leaves
• 6 tablespoons Extra-virgin olive oil
• 1 teaspoon Kosher salt
• 5 lbs. Pancetta, cut in ½-inch slices
• 1 1/2 cups Unsalted butter
• 3 cups Spring peas
• ¾ cup Fresh lemon juice
• 6 ounces Grated Parmesan cheese
• ¾ cup Micro greens
• As needed Salt and white pepper