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    You are in: Home / Recipes / Meyer Lemon Gnocchi Recipe
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    Meyer Lemon Gnocchi

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    hollyfrolly's Note:

    I found this recipe in March, 2008 edition of Food and Wine Magazine. I am a Meyer Lemon enthusiast and cannot wait to try this fantastic sounding recipe. - I have never made homemade gnocchi before (LOTS of steps, but looks like a fun/rewarding experiment!), so if anyone tries this before I do, please share your thoughts! Enjoy! *A potato ricer is needed for this recipe.

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    Units: US | Metric


    1. 1
      Cover the potatoes in a medium sauce pan and bring them to a boil. Reduce heat and simmer over medium heat, until potatoes are tender (about 8 minutes). Drain potatoes and return them to the pan- shaking over medium heat until dry.
    2. 2
      Use a large rimmed baking sheet and rice the hot potatoes in an even layer.
    3. 3
      In a small bowl whisk the egg yolks, lemon zest, 1 teaspoon olive oil and the salt and pour over the potatoes.
    4. 4
      Sprinkle the flour over the potatoes and stir GENTLY until a dough forms (be careful not to overwork the dough!).
    5. 5
      Carefully roll the dough into four 1/2 inch thick ropes. Using a sharp knife, cut each rope into 1/2 inch pieces. Using a fork, roll each piece along the tines to make ridges in the gnocchi.
    6. 6
      Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
    7. 7
      Bring the chicken broth to a simmer in a small sauce pan. Remove from the heat and whisk in the 1 stick of butter- a few pieces at a time- until the sauce is creamy. (Warm the sauce on low heat if necessary). Stir in the lemon juice and season with salt.
    8. 8
      Cook the gnocchi in a large pot of boiling salted water- until they rise to the surface, then cook them for 1 minute longer.
    9. 9
      Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
    10. 10
      Melt 1 tablespoon of the butter in a large nonstick skillet. Add half the gnocchi and cook in a single layer over high heat until golden brown- about 2 minutes. Transfer to a large bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.
    11. 11
      Reheat the sauce and pour it over the gnocchi and fold gently with a rubber spatula. Garnish with the chives.
    12. 12

    Ratings & Reviews:

    • on August 15, 2008


      I also made this in Food and Wine. Fantastic!! I paired with a rack of lamb and wilted spinach.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2008

      I made this a couple of weeks ago, exactly as written in Food and Wine-and will be making them soon again

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Meyer Lemon Gnocchi

    Serving Size: 1 (135 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 283.4
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 10.3 g
    Cholesterol 116.8 mg
    Sodium 448.5 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 1.9 g
    Sugars 1.1 g
    Protein 3.9 g

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