Gnocchi al Limone
Originating from the Amalfi Coast, this recipe incorporates the prized Sfuasto lemon. The plump potato-based dumplings are made from potatoes, flour, and egg, and are boiled, then tossed in a zesty lemon sauce.
Serves 6 to 8.
Ingredients
For the Gnocchi
For the Sauce
Preparation
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Prepare the Gnocchi
Boil whole potatoes, with the skin on for approximately 20-25 minutes depending on the size of the potatoes. They are done when you can easily slice the potato in half. Remove from water and set aside to cool.
When cool, peel and mash. Add 1 egg, flour and salt, to taste. Mix well. Roll into a long rope-like shape, cut the dough into ½ inch pieces.
Cook in salted boiling water until the gnocchi rise to the top. (While you are heating the water, prepare the sauce.)
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Prepare the Sauce
Prepare the sauce, by mixing butter, fresh cream and lemon zest in a sauté pan. Cook until the cream reduces, approximately 5 minutes. Add the cooked gnocchi and toss together for a moment before serving.Add salt, to taste, and garnish with fresh lemon zest & grated Parmigiano Reggiano, if desired.
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Variation: Prepare the Gnocchi Sorrentina-style
Prepare the Gnocchi Sorrentina-style, by adding a scoop of a simple tomato sauce into a large saucepan. Then add your cooked gnocchi, cubes of Mozzarella, Parmigiano Reggianoand a few leaves of basil. Stir gently until mozzarella is melted.
In a baking pan, spread a scoop of tomato sauce on the bottom then add gnocchi from the skillet. Sprinkle with Parmigiano Reggiano and bake in preheated oven at 200°C (400°F)for about 10-15 minutes or just until browned on top, but not dried out.
Serve with a sprinkle of Parmigiano and a leaf of fresh basil.