Classic Potato Gnocchi with Lemon Butter, Ricotta and Parsley
If you haven’t stocked up on classic russet potatoes yet for your quarantine situation, I highly recommend you go get some *right this second*….or whenever you can. Potatoes are starchy and simple, which make them a great canvas for a variety of dishes. You can dress them up and make a gnocchi, or you can dress them down and make roasted potatoes with salt and pepper. Potatoes are like the black tank top of food. You can jazz them up with everything.
On that note, let’s talk about this simple potato gnocchi recipe. All we’re doing is making a classic potato gnocchi (the recipe is pretty much the same no matter where you go — however, the amount of flour you’ll use is different than how much I will use, due to every potato being different.) And then, we’re making a light, zesty and buttery lemon butter to toss these bad boys in. We’re boiling the gnocchi and then coating them in our beautiful lemon butter sauce, which will give them beautiful browned edges to complement and contrast their fluffy center. To top everything off, we’re plating our gnocchi with a generous portion of our sauce (obviously) PLUS some ricotta, fresh cracked pepper, lemon zest, fresh parsley and Parmesan. And of course, if you don’t have any of these items, please do not be sad. You really don’t need any of the cheese or fresh herbs. Lemon, butter and salt are simply enough for the sauce.
I’m a visual learner, so I love to watch videos of dishes being made as I read and make a recipe. For those of you that want to see how this is made, from start to finish, I demo’ed the WHOLE thing on Amazon LIVE. This is not edited or cut, so it truly captures everything you need to do. Click the hyperlink to watch 🙂
|4 medium russet potatoes|
|1 3/4cups flour|
|1/4cup olive oil|
|Juice of 1 lemon|
|Pinch of salt|
|Pinch of dried thyme|
|Pinch of dried tarragon|
|Zest of 2 lemons|
|Fresh cracked black pepper|
|Potato ricer or grater (optional, but preferred)|
Slice the peeled and boiled potatoes in half and put them in a potato ricer. Rice all of the potatoes. If using a grater, grate all of the potatoes into the bowl. I recommend either of these methods over mashing, because it will not overwork the starch of the potato. If you don't have a grater or a ricer, you can mash the potatoes with a fork or masher, but make sure not to mash them too much or they will become gluey!
In a large bowl, lightly combine the potatoes with your hands. Add the salt and mix into the potato mixture. Then, create a well in the middle of the mashed potato mixture.
Crack an egg into the well and with a fork, mix the mashed potato mixture and the egg together until the egg is fully combined in the mashed potatoes.
Place the mashed potato mixture onto a clean and floured work surface and flatten.
Pour a quarter of the flour onto the potato mixture and knead the flour into the potato mixture. Keep flouring your workspace so the dough doesn't stick when you knead it.
Repeat the kneading with quarter sections of the flour, until the dough feels tender, fluffy and as though it's absorbed enough flour. You don't want it to be too firm or too sticky. Use your instinct!
When the dough is done, roll it into a large ball. With a bench scraper or knife, cut the large ball into quarters.