| This recipe is liked by 0 person(s). |
Meyer Lemon Gnocchi
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Food and Wine magazine2008
| 1 lb. | baking potatoes, peeled and cut into 2" chunks |
| 3 large | eggs |
| 2 | Meyer lemons (zest), save juice |
| 2 Tb. + 1 tsp. | olive oil |
| 1 1/2 tsp. | salt |
| 3/4 c. | flour |
| 1/2 c. | chicken broth |
| 1 stick + 2 Tb. | unsalted butter, cut into pieces and chilled |
| 1 Tb. | fresh lemon juice |
| Parmesan or bottarga | |
| chives |
In medium saucepan, cover the potatoes and bring to a boil. Simmer over medium high heat til potatoes are tender, about 8 minutes. Drain potatoes, then return to pan; shake over medium high til dry. Working over a large rimmed baking sheet, rice the hot potatoes in an even layer. In a small bowl, whisk the egg yolks with the lemon zest, 1 tsp. olive oil, and the salt and pour over the potatoes. Sprinkle the flour over the potatoes and stir gently JUST until a dough forms. Gently roll the dough into 4 (1/2 inch thick) ropes. Cut each rope into 1/2 inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer gnocchi to the baking sheet, cover with plastic wrap and refrigerate. In a small saucepan, bring the chicken broth to a simmer. Remove from heat and whisk in 1 stick butter, a few pieces at a time, til sauce is creamy. Warm the sauce on low if necessary. Stir in the lemon juice and season with salt. In a large pot of boiling water (salted), cook the gnocchi til they rise to the surface, then cook 1 minute longer. Gently drain, toss with 2 Tb. olive oil and transfer to baking sheet to cool. In a large skillet, melt 1 Tb. butter. Add half of gnocchi and cook single layer (H) til browned on bottom. Repeat with butter and other half. Transfer to a large bowl. Reheat sauce; pour over gnocchi and fold gently with with spatula til evenly coated. Transfer to a platter and garnish with chives and grated Parmesan.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe