Meyer Lemon GnocchiFrom meileen 8 years ago
- 1 pound baking potatoes, peeled and cut into 1 – 1 ½ -inch chunks shopping list
- 3 large egg yolks shopping list
- Finely grated zest of 2 lemons, preferable Meyer lemons shopping list
- 2 Tablespoons plus 1 teaspoon extra-virgin olive oil shopping list
- 1 ½ teaspoons salt shopping list
- ¾ cup all-purpose flour (I found that I needed a little more) shopping list
- ½ cup low-sodium chicken broth shopping list
- 1 Stick plus 2 tablespoons unsalted butter, cut into pieces and chilled shopping list
- 1 Tablespoon fresh lemon juice shopping list
- salt shopping list
- Snipped chives, for garnish shopping list
- Bottarga, for garnish (optional) or parmesan cheese shopping list
How to make it
- 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 (or I just used a fork). 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 ½-inch-thick ropes. Using a sharp knife, cut each rope into ½-inch pieces. Roll each piece against the tines of a fork to make ridges. (now I used a method more comfortable for me and that's rolling the Gnocchi with my thumb to make an indentation). 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 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. Grate the bottarga on top, if desired (In my case Parmesan Cheese). Serve.