Meyer Lemon Gnocchi

"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."
photo by a user photo by a user
Ready In:
1hr 15mins




  • 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.
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!


  1. I also made this in Food and Wine. Fantastic!! I paired with a rack of lamb and wilted spinach.
  2. I made this a couple of weeks ago, exactly as written in Food and Wine-and will be making them soon again


<p>I love my family and friends. I love music. I love creative people. I love to travel. I love to learn. I love food. I love to cook. I love eat and drink. I love to entertain. I love the farmer's market. I love Alice Waters and Ina Garten. I also love Anthony Bourdain. I love Barbara Kingsolver's book: Animal, Vegetable, Miracle. I love Cookbooks. I love fresh ingredients. I love this site.</p>
View Full Profile

Find More Recipes