Recipe by hollyfrolly
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.
- 1 lb baking potato, peeled and cut into 2-inch chunks
- 3 large egg yolks
- 2 meyer lemons, zest, finely grated
- 2 tablespoons extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1 1⁄2 teaspoons salt
- 3⁄4 cup all-purpose flour
- 1⁄2 cup low sodium chicken broth
- 1⁄2 cup unsalted butter, cut into pieces and chilled
- 2 tablespoons unsalted butter, cut into pieces and chilled
- 1 tablespoon fresh lemon juice
- chives, snipped, for garnish
Directions See How It's Made
- 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.
- Use a large rimmed baking sheet and rice the hot potatoes in an even layer.
- In a small bowl whisk the egg yolks, lemon zest, 1 teaspoon olive oil and the salt and pour over the potatoes.
- Sprinkle the flour over the potatoes and stir GENTLY until a dough forms (be careful not to overwork the dough!).
- 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.
- Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
- 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.
- Cook the gnocchi in a large pot of boiling salted water- until they rise to the surface, then cook them for 1 minute longer.
- Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
- 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.
- Reheat the sauce and pour it over the gnocchi and fold gently with a rubber spatula. Garnish with the chives.