photo - Food & Wine
Turns out making gnocchi is not difficult. It is a fun, winter weekend activity for a couple or a project to do with kids.
Turns out making gnocchi is not difficult. It is a fun, winter weekend activity for a couple or a project to do with kids.
While the potatoes are cooking, mix egg yolks with lemon zest, oil and salt.
On a rimmed baking sheet, rice the potatoes with a ricer or mash thoroughly with a fork. Top with flour and egg mixture. Gently mix all together to form a dough.
Gently knead the dough a few times and then form into 4 ropes, 1/2 inch thick.
Slice ropes into 1/2 inch pieces and then roll each piece on the tines of a fork to make ridges.
I served the gnocchi with veal scallopini. My "gnocchi rolling" needs some practice but the flavor had a lovely hint of lemon and the texture was extremly tender, like eating little pillows.
Meyer lemon gnocchi adapted from Food & Wine
- 1 pound baking potatoes, peeled and cut into 2-inch chunks
- 3 large egg yolks
- Finely grated zest of 2 lemons, preferably Meyer lemons
- 2 tablespoons plus 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 stick plus 2 tablespoons unsalted butter, cut into pieces and chilled
- 1 tablespoon fresh lemon juice
- Salt
- Snipped chives, for garnish
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 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 and add to a sauce, top with a sauce or toss with olive oil or butter and serve.
Ive never heard about gnocchi but it looks delicious, thanks for sharing the recipe!!!!
ReplyDeleteFreesia