Lemon Rosemary Gnocchi

The other morning I had a photo shoot with the wonderful Leandra Blei. She. Is. Amazing. I decided that Gnocchi would be the PERFECT thing to shoot because my pockets are a little light these days and, well it's delicious. If you're like me and think you deserve the finer things in life but your bank account just isn't on the same page as you, gnocchi is the perfect compromise. It's easy to make, even easier on the wallet, and it sounds like something that would be on Gordon Ramsay's menu. I love Gnocchi because there are so many different ways to flavor it. Sweet potatoes, russet potatoes, ricotta, herbs, meat sauces, butter sauces, the list is endless. Gnocchi is also great to make a ton of at once, and then freeze it for later. Once you get down a general recipe and know how the dough feels, you can really do anything you want with gnocchi. Today I will show you a basic recipe for gnocchi and then let you know what I did to spice it up!

Now when I say gnocchi is easy on the wallet, I really mean it. Most likely you already have these basic ingredients sitting around your house.

• 2-3 Russet Potatoes
• 2 Eggs
• 1 1/4 c Flour (and more if needed)
• Kosher Salt

To make the Lemon Rosemary Gnocchi I added:

• Zest of 3 Lemons
• 3 T chopped Rosemary
• 1 Stick Butter

To start, peel the potatoes and cut them into pieces around the same size. This helps them to cook evenly. Place the potato pieces into a pot and cover with water. Add 2T of salt to give the potatoes flavor. Let the potatoes boil until a knife can be easily inserted into the center. Strain the potatoes and press them through a potato ricer. I like this one from Williams Sonoma. The ricer helps to break up the potato so that there are no clumps. You can do the same thing with a strainer. Just press the potatoes through with a rubber spatula. Spread them out on a sheet tray and let the potatoes cool completely.

While the potatoes cool, go ahead and get your other ingredients ready. For a basic gnocchi recipe whisk the two eggs together and set aside. For the Lemon Rosemary Gnocchi chop up 3T rosemary, and zest 3 lemons to set aside as well. These are just suggested measurements. Gnocchi is a good, "use what you have"  kind of recipe because it is so versatile.

When the potatoes are cool, place them on a floured surface in a mound. Make a well in the center of the mound just like you would for pasta. Pour the scrambled eggs into the well, sprinkle 1 cup of the flour over the top, 1/2 tsp. kosher salt, and follow with the chopped rosemary and lemon zest. If you just want to make a basic gnocchi do not add the rosemary or lemon. This is where it gets fun, take your hands (make sure they are clean!) and start slowly incorporating the flour with the egg. Keep mixing everything together until combined. Now knead a couple times until it is formed into a dough ball. Add a little extra flour if needed. It is very important not to over knead the dough or else it will become tough.

Now cut the dough into 4 equal sections, and move your hands forward and back until the dough has formed a long rope about 1/2 inch thick. To form the gnocchi pieces take a knife and cut another 1/2 inch until all the ropes are cut. Make sure the gnocchi do not stick to each other by sprinkling with flour.

So here is where you start to feel fancy. Putting the indention's into the gnocchi is not necessary, and you do not need a special tool. All you need is a fork. Yes, a fork. I told you everything needed to make gnocchi was probably already in your kitchen. Take a cut side of the gnocchi, place the tip of the fork on it and with a little pressure, roll forward. So Simple.

Here, you can either lay out the gnocchi in a single layer, making sure they do not touch, and freeze. When they are frozen enough you can place them in an airtight container, or even better vacuum seal them. They will last longer this way. I like the FoodSaver. Honestly I use it for everything, meat, cheese, and food I have prepared ahead to save for a lazy day. It has changed my life, and now my freezer is more organized.

For the sauce, I just browned some butter for a nutty flavor, but you can really pair gnocchi with anything. Especially if you are making the basic recipe. There is no shame in making a basic recipe of anything. It gives you more options in the long run, especially if you choose to freeze and save the gnocchi for later. When ready to cook, bring a medium pot of water to a boil and add 2T of kosher salt. drop the gnocchi in the water in small batches. Make sure they do not clump together or stick to the bottom by moving them around a little. As they float to the top pick them out with a slotted spoon, let drain for a second then add to your sauce. For a browned butter sauce, take 1 stick of unsalted butter (or salted and add no salt), and add to a small sauce pan on medium-low heat. Let melt and then brown slowly. Spooning out and impurities floating on the top. The goal is to make the butter golden brown, and clear. Almost like a beer. Yum, beer. Add salt to taste. I used just a sprinkle.

Toss the Gnocchi with the browned butter and serve with lemon wedges and grated parmesan cheese. Enjoy!

All Photos By Leandra Blei

Lemon Rosemary Gnocchi

You Will Need:

• 1 1/4c all-purpose flour
• 2 eggs
• 2-3 Russet Potatoes
• kosher salt
• 3 lemons
• 3T rosemary

1. Peel potatoes and cut into equal pieces. Put into a medium sauce pot and cover with water. Add 2T kosher salt and bring to a boil. Remove when a knife can be easily inserted into a potato. Strain.
2. Press potatoes through a ricer and let cool on a sheet tray completely.
3. Prepare the other ingredients. Scramble the two eggs, zest the lemons, chop the rosemary, and set aside.
4. When the potatoes are completely cool place them in a mound on a floured surface. Make a well in the center and pour the eggs inside. Sprinkle 1c of the flour on top, following with the lemon zest, rosemary, and 1/2 tsp. kosher salt.
5. Slowly start incorporating all the ingredients together until fully combined and they have formed a dough ball. Add more flour if the consistency is too sticky. Knead a couple times until completely together and smooth. It is VERY important not to over knead because the gnocchi can become tough.
6. Cut the dough into 4 equal sections, and roll each one out into a 1/2 inch rope using your hands. Cut 1/2 inch thick pieces all the way down. Careful to not let them stick together.
7. Take a fork and on the cut side of a gnocchi place the tip of your fork and roll forward to make the indention's.
8. Either separate onto a sheet tray and let freeze, then vacuum seal them in a bag combined for later use, or prepare them to be cooked.
9. Melt 1 stick of butter in a small sauce pot and let brown. Spoon out any impurities on the top. Add salt to taste.
10. Bring a medium pot of water to a boil and add 2T kosher salt. Place the gnocchi into the pot and give it a light stir. As the gnocchi float to the top, scoop them out with a slotted spoon and drain. Add to browned butter sauce, and serve with lemon wedges, and shredded parmesan.