Lemon Gnocchi

Mash the ricotta with a fork In a bowl. Stir in the egg yolks zest and a pinch of salt and combine well. Add enough flour to make a soft dough and knead it into a smooth ball.  Let it rest 10 minutes while you make the sauce.

In a sauté pan large enough to hold the gnocchi, melt the butter over low heat; stir in the lemon juice. Cover and keep warm.

Cut dough into quarters and work with one piece of dough at a time and roll each into long ropes about 18 inches and thickness of your middle finger. Cut the ropes crosswise into ½ inch long pieces. Lightly dust the gnocchi with four and roll each one off the tines of a fork or butter paddle to create the grooves and small indentation. When all the gnocchi are made, bring a large pot of water to a boil and add a tablespoon of salt; cook the gnocchi half at a time until they bob to the top. Fish them out with a spider or slotted spoon and transfer them directly to the pan with the butter sauce; heat slowly and toss the gnocchi with the butter. Add the parsley and toss again. Slowly stir in the cream. Serve with additional cheese.

Ingredients

  • 1 16oz container ricotta cheese, well-drained
  • 2 egg yolks
  • Zest one large lemon
  • Pinch salt
  • 2 cups (approx.) durum semolina flour
  • For the lemon butter sauce:
  • 1-1/2 sticks of butter
  • Juice one small lemon
  • 1/2 cup heavy cream
  • 1 1/2 cups grated Parmigiano Reggiano

Directions

  1. Mash the ricotta with a fork In a bowl. Stir in the egg yolks zest and a pinch of salt and combine well. Add enough flour to make a soft dough and knead it into a smooth ball. Let it rest 10 minutes while you make the sauce.
  2. In a sauté pan large enough to hold the gnocchi, melt the butter over low heat; stir in the lemon juice. Cover and keep warm.
  3. Cut dough into quarters and work with one piece of dough at a time and roll each into long ropes about 18 inches and thickness of your middle finger. Cut the ropes crosswise into ½ inch long pieces.
  4. Lightly dust the gnocchi with four and roll each one off the tines of a fork or butter paddle to create the grooves and small indentation.
  5. When all the gnocchi are made, bring a large pot of water to a boil and add a tablespoon of salt; cook the gnocchi half at a time until they bob to the top. Fish them out with a spider or slotted spoon and transfer them directly to the pan with the butter sauce; heat slowly and toss the gnocchi with the butter. Add the parsley and toss again. Slowly stir in the cream. Serve with additional cheese.

This recipe was featured on Season 30 - Episode 3012.

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Comments

Alan tsakeres

Just reviewed the recipe for lemon gnocchi form season 30. The directions for the recipe do not agree with the utube presentation. Can you clarify which is correct…. they both look fabulous …thanks Alan

SUSAN GILIO

O.k., i just watched the video, my question above is answered!

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