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
Cook the Potatoes
Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and let them cool slightly.
- 2
- 3
Make the Gnocchi Dough
In a large bowl, combine the mashed potatoes, flour, egg, Parmigiano-Reggiano, chopped herbs, and salt. Mix until a dough forms.
- 4
Shape the Gnocchi
Flour a clean surface and turn the dough onto it. 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 each piece with a fork to create ridges.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water. They are ready when they float to the top, 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 bowl, mix together the rinsed capers, finely chopped red onion, olive oil, fresh parsley, and lemon juice. Season with salt to taste.