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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a unique Gnocchi recipe, boiled first then fried, it offers an interesting texture that is a must try. Borrowed from Food and Wine Magazine, March issue extremely rich and should only be eaten in small portions (trust me). Read more . It would pair wonderfully with a Seafood main dish or as a first course. I made this substituting Meyer lemon with plain lemons which turned out to be delicious. Ingredients:
1 pound baking potatoes, peeled and cut into 1 – 1 1/2 -inch chunks |
3 large egg yolks |
finely grated zest of 2 lemons, preferable meyer lemons |
2 tablespoons plus 1 teaspoon extra-virgin olive oil |
1 1/2 teaspoons salt |
3/4 cup all-purpose flour (i found that i needed a little more) |
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 |
bottarga, for garnish (optional) or parmesan cheese |
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 (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.
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. (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.
4. 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.
5. 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.
6. 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.
7. 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.
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