1, In a medium saucepan, cover the potatoes and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 8 minutes. Drain the potatoes, then return them to the pan; shake over moderately high heat until dry.
2. Working over a large rimmed baking sheet, rice the hot potatoes in an even layer. In a small bowl, whisk the egg yolks with the lemon zest., 1 teaspoon of olive oil and the salt and pour over the potatoes. Sprinkle the flour over the potatoes and stir gently just until a dough forms.
3. Gently roll the dough into four 1/2 inch thick ropes. Using a sharp knife, cut each rope into 1/2 inch pieces. roll each piece against the tines of a fork to make ridges. Transfer the gnocchi to the baking sheet. refrigerate.
4. In a small saucepan, bring the chicken broth to a simmer. Remove from the heat and whisk in the stick of butter, a few pieces at a tme, until the sauce is creamy. Warm the sauce on low heat if necesary. Stir in the lemon juice and season with salt..
5. In a large pot of boiling salted water, cook the gnocchi until they rise to the surface, then cook them for 1 minute longer. Gently drain the gnocchi, toss with the remaining two tablespoons of olive oil and transfer to a baking sheet until cool.
6. In a large nonstick skillet, melt 1 tablespoon of the butter. Add half of the gnocchi and cook in a single layer over high heat until browned on the bottom, two minutes. Transfer to a large bowl and repeat with the remaining butter and gnocchi.
7. reheat the sauce; pour it over the gnocchi and fold gently until they are coated
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (641g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1457 | ||
Calories from Fat: 1034 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.8g | 153 % | |
Saturated Fat 48.2g | 241 % | |
Monounsaturated Fat 46.5g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 3852mg | 1185 % | |
Sodium 654.3mg | 23 % | |
Potassium 979.1mg | 26 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 48.2g | ||
Protein 56.8g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1457
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