Meyer Lemon Gnocchi
Brighten up your dinner table with this Meyer Lemon Gnocchi, a delightful twist on the classic Italian comfort food. Made with fluffy russet potatoes and infused with the vibrant zest and juice of fragrant Meyer lemons, this homemade gnocchi is both light and bursting with citrusy flavor. Each golden brown bite is sautéed in rich butter and topped with a sprinkle of Parmesan cheese, fresh basil, and cracked black pepper for a perfectly balanced finish. With its pillowy texture and refreshing lemon notes, this dish is ideal for impressing guests or simply indulging in a gourmet meal at home. Ready in just an hour, it’s a fantastic way to bring seasonal produce to life in your kitchen!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg yolk
- 2 teaspoons Meyer lemon zest
- 2 tablespoons Meyer lemon juice
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 0.25 cups Grated Parmesan cheese
- 2 tablespoons Fresh basil leaves
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes, prick them with a fork, and bake directly on the rack for 1 hour, or until tender. Remove from the oven, let them cool slightly, and then peel off the skins.
Press the warm potatoes through a potato ricer or mash them until smooth. Spread the mashed potatoes on a clean work surface and allow them to cool completely.
Form the cooled mashed potatoes into a mound and create a well in the center. Add 1 cup of flour and the salt around the edges of the mound. Place the egg yolk, Meyer lemon zest, and Meyer lemon juice into the well.
Using a fork or your hands, carefully incorporate the flour and egg yolk into the potatoes until a soft dough forms. Gradually add more flour as needed, 1 tablespoon at a time, to prevent sticking, but avoid overworking the dough.
Cut the dough into 4 pieces. Roll each piece into a long rope about 3/4-inch in diameter. Use a bench scraper or knife to cut the rope into 1-inch pieces. Optional: Roll each piece over the tines of a fork to create ridges.
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
In a large skillet, melt the butter over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes, until lightly golden and slightly crisp on the outside.
Serve the gnocchi immediately, garnished with grated Parmesan, fresh basil leaves, and a sprinkle of black pepper.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 110% | |
| Sodium | 2803 mg | 122% | |
| Total Carbohydrate | 272.3 g | 99% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 8.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 377 mg | 29% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3632 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
