Gnocchi al Limone (Lemon Gnocchi)
A recipe for Gnocchi al Limone (Lemon Gnocchi)! Homemade Lemon Gnocchi are boiled until just tender and tossed in a lemon butter sauce.
Servings 4 -6 Servings
Ingredients
Lemon Gnocchi:
- 2 1/4 pounds (1 kilogram) starchy potatoes
- 2 1/2 cups (300 grams) all-purpose flour
- 1 large egg beaten
- zest and juice of 1 unwaxed lemon juice reserved for the sauce
- Rice flour for dusting
- Sea salt
For the sauce:
- 7 tablespoons (100 grams) butter
- 8 mint leaves left whole
- 4 teaspoons lemon juice
- 1/3 cup (30 grams) grated Parmesan cheese plus extra to serve
Instructions
- To make the gnocchi, boil the potatoes in their skins until cooked, drain, allow to cool slightly, then remove the skins and mash.
- Combine with the flour, egg, a little salt to taste, and half of the lemon zest.
- Mix until you obtain a soft dough. Sprinkle a little rice flour over a work surface and roll out the dough into long sausage shapes.
- Using a sharp knife, cut into roughly 3/4-inch (2 centimeter) lengths. Set aside.
- Bring a large pot of lightly salted water to a boil.
- Drop the gnocchi into the water, in batches, and simmer for a minute or so until they rise to the top.
- Meanwhile, put the butter in a large frying pan with the mint leaves and lemon juice and melt over medium to low heat.
- Remove the gnocchi with a slotted spoon and add it to the butter sauce with a little of the cooking water.
- Cook for a minute or so until all the gnocchi are coated in the sauce, add the Parmesan, mix well, and serve immediately with extra Parmesan and the remaining lemon zest.