Recipe courtesy of Michelle Bernstein
Gnocchi for Luck
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 267
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 76
- Sodium
- 357
- Total: 1 hr 40 min
- Prep: 1 hr 10 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
Creamy Lemon Sauce:
1 tablespoon butter
1 garlic, minced
1 tablespoon flour
1 cup heavy cream
2 lemons, zested
1 cup grated Parmesan
Directions
- Cover potatoes in a large pot with cold water. Bring the water to a boil until the potatoes are easily pierced with a skewer (30 minutes) do not over cook. Drain potatoes and let stand until cool enough to handle. Scrape the skin off the potatoes with a paring knife. Press the peeled potato through a ricer. Spread the riced potatoes into a thin even layer on a work surface. Let cool completely.
- In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour. Use a knife or dough scraper to scrape the sticky dough from the work surface back into the dough as you knead.
- Wash and dry hands. Dust the dough, your hands and work surface lightly with remaining flour. Cut the dough into 6 pieces and set off to 1 side of the work surface. With 1 piece of dough, form a long rope using your hands in a back and forth motion.
- Slice the rope into 1/2-inch pieces. Press each piece into the tip of a fork, with your thumb roll the gnocchi off the fork. Set on a baking sheet with flour.
- Cook immediately in boiling salted water. They are cooked when they rise to the surface, about 1 minute. Toss in Creamy Lemon Sauce and serve.
Creamy Lemon Sauce:
- Saute the minced garlic in butter on medium heat. Add the flour. Cook for 1 minute. Add the cream and lemon zest. After the gnocchi are cooked, toss in the sauce then top with Parmesan.