Meyer Lemon Gnocchi

By Tamipri

Ingredients

• 1 lb. baking potatoes, peeled and cut into 2" chunks
• 3 large eggs
• 2 Meyer lemons (zest), save juice
• 2 Tb. + 1 tsp. olive oil
• 1 1/2 tsp. salt
• 3/4 c. flour
• 1/2 c. chicken broth
• 1 stick + 2 Tb. unsalted butter, cut into pieces and chilled
• 1 Tb. fresh lemon juice
• Parmesan or bottarga
• chives

Details

Servings 8

Preparation

Step 1

In medium saucepan, cover the potatoes and bring to a boil. Simmer over medium high heat til potatoes are tender, about 8 minutes. Drain potatoes, then return to pan; shake over medium high til 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 tsp. 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 4 (1/2 inch thick) ropes. Cut each rope into 1/2 inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer gnocchi to the baking sheet, cover with plastic wrap and refrigerate. In a small saucepan, bring the chicken broth to a simmer. Remove from heat and whisk in 1 stick butter, a few pieces at a time, til sauce is creamy. Warm the sauce on low if necessary. Stir in the lemon juice and season with salt. In a large pot of boiling water (salted), cook the gnocchi til they rise to the surface, then cook 1 minute longer. Gently drain, toss with 2 Tb. olive oil and transfer to baking sheet to cool. In a large skillet, melt 1 Tb. butter. Add half of gnocchi and cook single layer (H) til browned on bottom. Repeat with butter and other half. Transfer to a large bowl. Reheat sauce; pour over gnocchi and fold gently with with spatula til evenly coated. Transfer to a platter and garnish with chives and grated Parmesan.