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Hurry and get some Meyer Lemons before the season ends and make this dish!!!! We hardly ever order gnocchiout  and I don't usually make them at home but this recipe was intriguing. I'm glad I did! They are like little meyer lemon pillows. Very light and fluffy and memorable flavor. I took the advice of the Chef in not overworking the dough. Key point. I did not have Bottarga, grated a small amount of pecorino romano over top. The sauce is to die for!!!

By JLOWRY01 | 

March 27, 2008

This recipe is fabulous. I'm heading to Portland soon to go to this restaurant and shop at the store mentioned in the article. I used "O" brand sherry vinegar and arugula instead of frisee. The brittle is addictive! I have some leftover and keep picking at it! Great combination of flavors!

By JLOWRY01 | 

March 27, 2008