Classic Potato Gnocchi with Lemon Butter, Ricotta and Parsley

60 minutes

serves 2

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.

lemon butter potato gnocchi ricotta parsley

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 🙂

5 from 9 Reviews

Ingredients

Adjust Servings
Potato Gnocchi
4 medium russet potatoes
1tsp salt
1 3/4cups flour
1 egg
Lemon Butter
1/4cup olive oil
4tbsp butter
Juice of 1 lemon
Pinch of salt
Pinch of dried thyme
Pinch of dried tarragon
Ricotta
Zest of 2 lemons
Fresh cracked black pepper
Olive oil
Fresh parsley
Equipment
Potato ricer or grater (optional, but preferred)

Directions

1.

Mark as complete
2.

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!

Mark as complete
3.

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.

Mark as complete
4.

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.

Mark as complete
5.

Place the mashed potato mixture onto a clean and floured work surface and flatten.

Mark as complete
6.

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.

Mark as complete
7.

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!

Mark as complete
8.

When the dough is done, roll it into a large ball. With a bench scraper or knife, cut the large ball into quarters.

Mark as complete

Notes

9 Comments

  • Casey Niper

    5 stars
    oh my GOODNESS this recipe is such a treat!! easy and absolutely delicious!! if i could give more than 5 stars i would

  • Olivia V.

    5 stars
    Best gnocchi dish I’ve tried yet! Looove the lemon and butter combo. It’s decadent without being heavy – we ended up scooping up the extra sauce with bread 🙂

  • Kiera MacAneney

    5 stars
    I made Skyler’s classic potato twice already!! It was soooo yummy and delicious. It was also a ton of fun to make! Totally recommend giving it a try!

  • web hosting services

    Good post. I learn something totally new and challenging on websites
    I stumbleupon every day. It will always be interesting to read
    content from other writers and practice a little something from their websites.

  • best web hosting sites

    I could not resist commenting. Well written!

  • adreamoftrains content hosting

    Your means of describing the whole thing in this piece of writing is actually nice, all can without difficulty be aware
    of it, Thanks a lot. adreamoftrains web hosting providers

  • best web hosting

    An interesting discussion is worth comment. I do think that you need to
    write more on this topic, it might not be a taboo subject but typically people don’t discuss such issues.
    To the next! Best wishes!!

  • Haley

    5 stars
    This recipe is so delish!! I used trader joe califlower gnocchi because I was pressed for time but skyler’s sauce was to die for! Such a good combo without being heavy.

    • Skyler Bouchard

      I am so happy you love them! I bet the sauce was delish with the cauliflower gnocchi. Thank you for leaving a review!

Leave a Reply

Your email address will not be published. Required fields are marked *

[instagram-feed user="easymealstheme6" num=10 cols=10 showfollow= false showheader=false imagepadding=0]