Lemon Thyme Gnocchi
Homemade gnocchi sounds ambitious but is actually very easy. The gnocchi can be made several days ahead of serving and can be stored in the refrigerator. Chef’s hint: be sure to put the potatoes through a ricer while they are still hot but can be handled. The resulting gnocchi will be fluffy and light, not heavy.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 2 pounds Russet Potatoes, baked until very soft and then “riced” while still warm
- 3 egg yolks
- 1 1/2- 2 cups of flour
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh thyme
- Salt and pepper
- Olive oil for sautéing
Preparation
Preparation
- Bring a large pot of water to the boil and have a bowl of ice water ready. Place the riced and still warm potatoes in a large bowl. Lightly stir the yolks, zest and chopped thyme into the potatoes. Do not over work the potatoes or they will be starchy.
- Place the potato mixture on a clean counter and slowly work the flour into the potatoes. Do not add too much at a time. Depending upon the potatoes you may need less flour. You want the mixture to hold together and not be too sticky.
- Roll the potatoes dough into long ropes about 3/4 of an inch thick. Cut the dough with knife so that the gnocchi are about 1 inch long. Place the cut gnocchi on a lightly floured parchment lined sheet pan.
- Place the gnocchi, several at a time, in boiling water. Cook the gnocchi until they float to the surface. Scoop off the floating gnocchi and immediately plunge them into ice water to stop the cooking process.
- Strain out the cooked gnocchi from the ice water and toss with olive oil. The gnocchi can be stored in the refrigerator for up to 2 days or frozen for one month.
- Before serving the gnocchi, place a large sauté pan over medium high heat. Coat the bottom of the pan with olive oil and sauté the gnocchi until they are lightly browned (about 3 minutes per side). Do this in batches so the pan remains hot and the gnocchi do not become gummy.
