Posted by: inyomouth | July 3, 2010

Homemade Potato Gnocchi with Lemon-Thyme Sauce

Thank you to Tammy and Laurie for sharing this fabulous Cooking Light recipe!  What great preparation for adapting to Italian cuisine nest year.  I made homemade pasta for the first time and it was a lot easier than I thought and had very delicious results.



20 ounces potatoes
2.5  ounces  all-purpose flour (about 1/2 cup plus 1 tablespoon)
1 3/4  teaspoons  kosher salt, divided
Cooking spray
1  gallon water
4  teaspoons  butter
4  teaspoons  extra-virgin olive oil
1/2  cup  finely chopped shallots
1  tablespoon  grated lemon rind
2  teaspoons  chopped fresh thyme
2  teaspoons  fresh lemon juice
Dash of kosher salt
2  tablespoons  shaved fresh Parmigiano-Reggiano cheese
1/4  teaspoon  freshly ground black pepper


  1. Pierce potatoes with a fork.  Microwave for several minutes until tender.  Cool slightly. Peel potatoes. Press cooked potatoes through a potato ricer or a mesh colander into a large bowl.  Weigh or lightly spoon flour into a dry measuring cup and spoon; level with a knife.  Combine potatoes, flour, and 3/4 teaspoon salt. Stir well to form a dough.
  2. Turn dough out onto a lightly floured surface. Knead until smooth.  Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope.  Cut each rope into 20 (1-inch) pieces; roll each piece into a ball.  Working with 1 dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on 1 side and an indentation on the other).  Place gnocchi on a baking sheet coated with cooking spray.  Cover and set aside.
  3. Bring 1 gallon water and 1 teaspoon salt to boil in a large Dutch oven.  Add half of gnocchi to boiling water; cook gnocchi for about 1 1/2 minutes.  When it is done it will rise to the surface of the water.  Remove gnocchi with a slotted spoon, and place in a colander to drain.  Repeat procedure with remaining gnocchi.
  4. Heat butter and olive oil in a medium skillet over medium heat.  Add shallots to pan; cook for 10 minutes or until tender, stirring occasionally (do not brown).  Stir in lemon rind, thyme, juice, and dash of salt.  Combine butter mixture, gnocchi, cheese, and pepper in a large bowl; toss gently to coat.
  5. Serving suggestion: To make the gnocchi a main course dish, add prosciutto and serve with a side of salad or asparagus to round out the meal.

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