Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

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.

Ingredients Nutrition

Directions

  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. Use a large rimmed baking sheet and rice the hot potatoes in an even layer.
  3. In a small bowl whisk the egg yolks, lemon zest, 1 teaspoon olive oil and the salt and pour over the potatoes.
  4. Sprinkle the flour over the potatoes and stir GENTLY until a dough forms (be careful not to overwork the dough!).
  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. Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
  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. 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. Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
  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. Reheat the sauce and pour it over the gnocchi and fold gently with a rubber spatula. Garnish with the chives.
  12. Enjoy!
Most Helpful

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

kelly in TO August 15, 2008

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

limey553 March 02, 2008