Meyer Lemon Gnocchi: Winter Weekend Project

I've always wanted to make gnocchi.  While looking for Meyer lemon recipes last week I came across a recipe that uses Meyer lemon zest in the gnocchi recipe for a subtle lemon flavor.  Recipe follows photos.

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.

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. 1 pound baking potatoes, peeled and cut into 2-inch chunks
2. 3 large egg yolks
3. Finely grated zest of 2 lemons, preferably Meyer lemons
4. 2 tablespoons plus 1 teaspoon extra-virgin olive oil
5. 1 1/2 teaspoons salt
6. 3/4 cup all-purpose flour
7. 1/2 cup low-sodium chicken broth
8. 1 stick plus 2 tablespoons unsalted butter, cut into pieces and chilled
9. 1 tablespoon fresh lemon juice
10. Salt
11. Snipped chives, for garnish

DIRECTIONS

1. 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.
2. 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.
3. 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.  
4. 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.