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Potato Gnocchi with Lemon-Thyme Sauce

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: 2/3 cup)

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

Nutrition 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

How to Make It

  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.