Meyer Lemon Gnocchi Recipe - Steve Corry

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Meyer Lemon Gnocchi

Recipe by Steve Corry

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For supertender gnocchi, Steve Corry is careful not to overwork the dough. After draining the gnocchi, he sautés them until they’re slightly crispy, then tosses them with the lemony sauce. Instead of sprinkling the gnocchi with Parmesan cheese, Corry likes to shave bottarga—dried and salted gray mullet roe—over the top, but they’re also delicious without it.

Meyer Lemon Gnocchi

Recipe by Steve Corry

Meyer Lemon Gnocchi

Recipe by Steve Corry

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Meyer Lemon Gnocchi

ACTIVE: 1 HR
TOTAL TIME: 1 HR 15 MIN
SERVINGS: 8 first-course servings

Ingredients

1 pound baking potatoes, peeled and cut into 2-inch chunks
3 large egg yolks
Finely grated zest of 2 lemons, preferably Meyer lemons
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoons salt
3/4 cup all-purpose flour
1/2 cup low-sodium chicken broth
1 stick plus 2 tablespoons unsalted butter, cut into pieces and chilled
1 tablespoon fresh lemon juice
Salt
Snipped chives, for garnish
Bottarga, for garnish (optional)

Directions

In a medium saucepan, cover the potatoes and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 8 minutes. Drain the potatoes, then return them to the pan; shake over moderately high heat until dry.
Working over a large rimmed baking sheet, rice the hot potatoes in an even layer. In a small bowl, whisk the egg yolks with the lemon zest, 1 teaspoon of olive oil and the salt and pour over the potatoes. Sprinkle the flour over the potatoes and stir gently just until a dough forms.
Gently roll the dough into four 1/2-inch-thick ropes. Using a sharp knife, cut each rope into 1/2-inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
In a small saucepan, bring the chicken broth to a simmer. Remove from the heat and whisk in the 1 stick of butter, a few pieces at a time, until the sauce is creamy. Warm the sauce on low heat if necessary. Stir in the lemon juice and season with salt.
In a large pot of boiling salted water, cook the gnocchi until they rise to the surface, then cook them for 1 minute longer. Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
In a large nonstick skillet, melt 1 tablespoon of the butter. Add half of the gnocchi and cook in a single layer over high heat until browned on the bottom, 2 minutes. Transfer to a large bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.
Reheat the sauce; pour it over the gnocchi and fold gently with a rubber spatula until they are evenly coated. Transfer to a platter and garnish with the chives. Grate the bottarga on top, if desired. Serve.

Meyer Lemon Gnocchi

It seemed like the flour to riced potatoes ratio was wrong. I added a lot more flour than what was called for just to have the dough workable. Browning the dumplings before boiling is definitely the best method for gnocchi. Good idea! I used about 1/2 the dough for dinner, then saved the rest and put it up in the freezer. 19NOV09Instafreshgnocchi

Posted by: chemgirlle on November 21, 2009

I found these to be over-the-top delicious. I left off a star, though, because they were too greasy for me (too much butter). They took a really long time to make so I won't make them until another special occassion.

Posted by: INTELLIGENCEISPARAMOUNT on February 28, 2009

Fancy and delicious recipe that will wow your family/guests. I also doubled the recipe and served as a main course.

Posted by: obrienna on February 13, 2009

Read all 8 reviews

From Steve Corry: Secrets of a Resourceful Maine Chef, Gail Simmons
Published March 2008

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Meyer Lemon Gnocchi

Meyer Lemon Gnocchi

Meyer Lemon Gnocchi

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Meyer Lemon Gnocchi

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Meyer Lemon Gnocchi

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