Potato Gnocchi with Lemon-Thyme Sauce

By Kplmrm

Nutritional Information
Calories:182
Fat:6.3g (sat 2.4g,mono 3g,poly 0.7g)
Protein:3.8g
Carbohydrate:28.5g
Fiber:1.7g
Cholesterol:8.2mg
Iron:1.1mg
Sodium:337mg
Calcium:32mg

Ingredients

• 2 (10-ounce) baking potatoes
• 2.5 ounces all-purpose flour (about 1/2 cup plus 1 tablespoon)
• 1 3/4 teaspoons kosher salt, divided
• Cooking spray
• 1 gallon water
• 4 teaspoons butter
• 4 teaspoons extra-virgin olive oil
• 1/2 cup finely chopped shallots
• 1 tablespoon grated lemon rind
• 2 teaspoons chopped fresh thyme
• 2 teaspoons fresh lemon juice
• Dash of kosher salt
• 2 tablespoons shaved fresh Parmigiano-Reggiano cheese
• 1/4 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a potato ricer into a large bowl. Weigh or lightly spoon flour into a dry measuring cup and spoon; level with a knife. Combine potatoes, flour, and 3/4 teaspoon salt. Stir well to form a dough.

3. Turn dough out onto a lightly floured surface. Knead until smooth. Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope. Cut each rope into 20 (1-inch) pieces; roll each piece into a ball. Working with 1 dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on 1 side and an indentation on the other). Place gnocchi on a baking sheet coated with cooking spray. Cover and set aside.

4. Bring 1 gallon water and 1 teaspoon salt to boil in a large Dutch oven. Add half of gnocchi to boiling water; cook gnocchi for 1 1/2 minutes or until done (gnocchi will rise to the surface). Remove gnocchi with a slotted spoon, and place in a colander to drain. Repeat procedure with remaining gnocchi.

5. Heat butter and olive oil in a medium skillet over medium heat. Add shallots to pan; cook for 10 minutes or until tender, stirring occasionally (do not brown). Stir in lemon rind, thyme, juice, and dash of salt. Combine butter mixture, gnocchi, cheese, and pepper in a large bowl; toss gently to coat.