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Meyer Lemon Gnocchi Recipe

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This recipe for Meyer Lemon Gnocchi, by , is from The Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Megan Young

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. baking potatoes, peeled and cut into 2-inch chunks
3 large egg yolks
Finely grated zest of 2 lemons, preferably Meyer lemons
2 Tsp. plus 1 tsp. extra-virgin olive oil
1 teaspoons salt
cup all-purpose flour
cup low-sodium chicken broth
1 stick plus 2 Tsp. unsalted butter, cut into pieces and chilled
1 Tsp. fresh lemon juice
Salt Snipped chives, for garnish

Directions:
Directions:
In a medium saucepan, cover the potatoes and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 8 minutes. Drain the potatoes, then return them to the pan; shake over moderately high heat until 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 teaspoon of 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 four 1/2-inch-thick ropes. Using a sharp knife, cut each rope into 1/2-inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.

In a small saucepan, bring the chicken broth to a simmer. 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.

In a large pot of boiling salted water, cook the gnocchi 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.

In a large nonstick skillet, melt 1 tablespoon of the butter. Add half of the gnocchi and cook in a single layer over high heat until browned on the bottom, 2 minutes. Transfer to a large bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.

Reheat the sauce; pour it over the gnocchi and fold gently with a rubber spatula until they are evenly coated. Transfer to a platter and garnish with the chives. Serve.

Number Of Servings:
Number Of Servings:
4 main or 8 side
Personal Notes:
Personal Notes:
From an issue of Food & Wine. This comes out beautifully.

 

 

 

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