Parmigiano-herb Gnocchi Recipe
preserved lemon butter, caper-onion tapenade
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Ingredients
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Gnocchi
Preserved Lemon Butter
Caper-Onion Tapenade
Method
Gnocchi Preparation
- 1
- 2
Mash the Potatoes
Drain the potatoes and let them cool slightly. Peel the potatoes and mash them until smooth in a large bowl.
- 3
- 4
Shape the Gnocchi
On a floured surface, divide the dough into sections and roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces and shape them with a fork.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Preserved Lemon Butter Preparation
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat.
- 7
Caper-Onion Tapenade Preparation
- 8
Combine Ingredients
In a small bowl, mix the rinsed capers, finely chopped red onion, olive oil, and lemon juice. Season with salt and freshly ground black pepper to taste.
