Potato Gnocchi with Lemon-Thyme Sauce

Photo: Randy Mayor; Styling: Cindy Barr
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 6.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.8g
  • Carbohydrate: 28.5g
  • Fiber: 1.7g
  • Cholesterol: 8.2mg
  • Iron: 1.1mg
  • Sodium: 337mg
  • Calcium: 32mg

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. 1. Preheat oven to 400°.
  2. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Potato Gnocchi with Lemon-Thyme Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy