Seville Orange and Rosemary Gnocchi Les Fougere's
- Reviews 1
Ready In: 30 mins
Serves: 6
Ingredients
- 3 yukon gold potatoes
- 2 eggs
- 1 egg yolk
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons seville orange marmalade
- lemon zest
- orange zest
- 1 cup flour
- butter
- 1 cup grated parmesan cheese (to serve)
Directions
- Bake the potatoes in their skins, let rest until cool enough to handle then spoon out flesh and rice it. (i just use a potatoe masher with the square holes).
- Mound the riced potato onto a floured board. Make a well in the center and add the eggs, egg yok, olive oil, rosemary, marmalade and zests.
- Using a fork, stir all the ingredients in the well together, incorporating the potato bit by bit. Gradually add just enough flour to form a tender dough and knead gently and briefly to form a ball.
- Divide dough into quarters. Roll each quarter in a 3/4 inch rope and cut into pieces on the diagnol. Throw into boiling salted water. As soon as gnocchi rises to the top they are done, strain and toss with butter.
- Either serve with a ladle of ragout, stew or fresh parmesan and a garnish of fresh rosemary and orange zest.
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