Potato Gnocchi with Lemon-Thyme Sauce

Potato Gnocchi with Lemon-Thyme Sauce Recipe
Photo: Randy Mayor; Styling: Cindy Barr
4

Worthy of a special occasion

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 182
Fat 6.3 g
Satfat 2.4 g
Monofat 3 g
Polyfat 0.7 g
Protein 3.8 g
Carbohydrate 28.5 g
Fiber 1.7 g
Cholesterol 8.2 mg
Iron 1.1 mg
Sodium 337 mg
Calcium 32 mg

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

Preparation

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.

Note:

Bill and Cheryl Jamison,

April 2010
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