MEYER LEMON GNOCCHI

Meyer Lemon Gnocchi image

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.

Provided by hollyfrolly

Categories Low Protein

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

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Ingredients

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
salt
chives, snipped, for garnish

Steps:

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!