It had been a awhile since I’d posted a recipe for ñoquis del 29. A monthly tradition that promises prosperity in Argentina and Uruguay, I wanted to start the year off right. Looking for a new recipe, I remembered my first attempt at Meyer lemon gnocchis a couple of years ago. I wasn’t sure how to go about it then so I thought it would be a good time to make a fresh batch.
Meyer Lemon Gnocchi
Adapted from Food & Wine, March 2008. I love Meyer lemons, but they’re something so improbably sunny about them that I always forget that they’re in season through the winter. I thought they’d be a great choice for January.
1 lb russet (baking potatoes)
3 large egg yolks
Finely gratet zest of 2 lemon (preferably Meyer lemons)
2 tablespoons plus 1 teaspoon of extra virgin olive oil
1 1/2 teaspoons salt
3/4 cup all-purpose flour plus more for dusting
1 tablespoon fresh lemon juice
1/2 cup low-sodium chicken broth
1 stick (1/2 cup) + 1 tablespoon unsalted butter, chilled and cut into pieces
Chopped chives to garnish
Salt to taste
Place whole potatoes in a heavy pot with water to cover and bring to a boil. Lower heat to a low boil and cook until just tender, about 45 minutes.
When cool enough to handle, peel and force through ricer or food mill onto a sheet pan, spreading in an even layer. Cool potatoes completely.
Beat together egg yolks, lemon zest, 1 tsp of olive oil and 1 1/2 tsp salt in a small bowl. On a lightly floured board, gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center. Pour egg mixture into well, then knead into potatoes. Sprinkle the flour over the potatoes and gently mix in until a dough just forms. Dust top lightly with some flour.
Cut dough into 6 pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces.
Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets.
In a small sauce pan, bring broth to a simmer. Off heat, whisk in 1/2 cup of butter by adding the pieces a little at a time until the sauce is creamy. Warm sauce on low heat if necessary. Add lemon juice. Add salt to taste and set aside.
Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to a baking sheet. Cook remaining gnocchi in same manner, transferring to baking sheet as cooked. Toss with 2 tablespoon of olive oil.
Melt 1 tablespoon of butter in 12-inch heavy skillet over medium heat. Add gnocchi in a single layer and cook over high heat until they the bottoms brown, about 2 minutes. Transfer cooked gnocchis to a large mixing bowl and repeat with remaining gnocchis, adding more butter as needed.
Warm butter sauce over low heat. Pour over gnocchis and gently mix until evenly coated. Transfer to serving dish and garnish with chopped chives to taste.
Uncooked gnocchi can be frozen (first in 1 layer on a baking sheet, then transferred to a sealable bag) up to 1 month. Do not thaw before cooking. Sauce and topping can be halved; make full recipe of gnocchi and freeze half of it.
Click here for more ñoquis del 29.