Creamy Lemon Gnocchi

This soft and pillowy gnocchi is a perfect date night dish and is so simple to put together.

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Creamy Lemon Gnocchi

Yield 2

Author Kirsten Deneka

Prep time

30 Min

Cook time

30 Min

Total time

1 Hour

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Ingredients

For the gnocchi:

• 450 g potato (boiled)
• 85 g of 00 flour (or all-purpose)
• 1/4 tsp salt
• 1 egg yolk

For the sauce:

• 4 tbsp butter
• 1 garlic clove
• 1 tsp flour
• 1 cup Ontario Whole milk
• 3/4 cup heavy cream
• Zest from 1 lemon
• Juice of 1/2 lemon
• 1/2 cup frozen peas
• 1/2 cup parmesan
• 1/4 cup pasta water
• Salt & pepper to taste

Instructions

For the gnocchi:

1. Boil potatoes and rice them. Allow them to cool for 5 minutes before making a well and adding the yolk. Mash the yolk and potato together until combined.
2. Knead in the flour until fully combined and knead for another few minutes.
3. Cut into four and shape into long logs. Cut squares for gnocchi and add any desired texture.
4. Boil gnocchi in salted water for 1 minute and then transfer to a pan with 2 tbsp butter (or oil) on medium heat. (This is where you save pasta water.)
5. When the gnocchi have a light brown colour on each side, remove and set aside.

For the sauce:

1. In the same pan, start on the sauce. Add butter and garlic and sauté for 30 seconds. Add flour and stir to combine. Add milk and heavy cream and bring to a simmer. The mixture should thicken after 5 minutes.
2. Add lemon zest, juice, peas and stir. Cook for 2 minutes. Add in parmesan and salt & pepper to taste.
3. Add gnocchi back in with the sauce and stir to coat. Serve warm with additional cheese and lemon zest :)

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Gnocchi, Pasta, Creamy

Dinner

Italian

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