Brown Butter Gnocchi With Arugula & Lemon Zest

Name: Brown Butter Gnocchi With Arugula & Lemon Zest
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 handful Generous of washed & dried arugula leaves, torn; 680 grams (about 3 to 4) baking potatoes, scrubbed clean; 1 Tbsp butter, cut into pieces; 2 Tbsps butter; 4 servings adapted from Classic Italian Jewish Cooking by Edda Servi Machlin; 177 milliliters flour, plus more for kneading as necessary; 1 batch of prepared uncooked gnocchi (see recipe above); 1 Freshly squeezed juice of lemon; 1 Freshly grated zest of lemon; 4 servings Brown Butter Gnocchi with Arugula & Lemon Zest; 237 milliliters marinara sauce; 118 milliliters freshly grated Parmesan cheese; 4 servings Freshly grated Parmesan cheese, to taste; 4 servings Potato Gnocchi Alla Marinara; 4 servings Salt, to taste; 4 servings Salt and freshly ground black pepper, to taste

Brown Butter Gnocchi With Arugula & Lemon Zest might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 22g of protein, 34g of fat, and a total of 606 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have juice of lemon, baking potatoes, butter, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat your oven to 400F. Pierce potatoes with a fork a few times and place them on center rack of the oven. You can also use a rimmed pan if you prefer, and bake until very tender, about 50 to 60 minutes. Alternately, place pierced potatoes on a microwave-safe dish and cook on HIGH until very tender, about 10 to 12 minutes in my 1000 watt microwave.

Ingredients you will need

Potato

Equipment you will use

Microwave

Oven

Frying Pan

Remove from oven or microwave and let sit until cool enough to handle, about 5 minutes.Using a paring knife or your fingers, peel skin off potatoesit should pretty much fall off at this point; discard skins.Break cooked potatoes into cubes and place in a potato ricer. Press through into a deep bowl. Repeat with remaining potatoes.

Ingredients you will need

Potato

Equipment you will use

Potato Ricer

Microwave

Knife

Bowl

Oven

Add flour and season with salt. Using your hands, gently knead mixture in the bowl to form a soft dough. Turn out onto a lightly floured surface and knead another minute until it forms a smooth ball.Bring a large pot of water to a boil. Meanwhile, shape the gnocchi. Start by diving dough into 6 to 8 pieces.

Ingredients you will need

Gnocchi

Dough

All Purpose Flour

Water

Salt

Equipment you will use

Bowl

Pot

Roll each piece into a 3/4-inch thick rope.

Ingredients you will need

Roll

Cut off 1 1/2-inch pieces. Make grooves in the gnocchi by placing one at a time into the center of your palm and gently rolling over them with a pastry blender. You can alternately use the tines of a fork (see below), which is what I used to do until I had my eureka moment with the pastry blender. It may take a few tries to get it right, and if it doesnt work as desired, leave the gnocchi as istheyll still taste as good without the grooves! Repeat with remaining dough.Salt the boiling water.

Ingredients you will need

Gnocchi

Dough

Water

Salt

Equipment you will use

Blender

Add the shaped gnocchi and cook until they rise to the surface of the water, about three minutes.

Ingredients you will need

Gnocchi

Water

Remove with a slotted spoon and transfer to a deep bowl. Toss with the butter to coat well. Spoon into an oven-proof ceramic or glass baking dish (a pie plate works great). Evenly spoon marinara sauce on top and sprinkle with Parmesan cheese.

Ingredients you will need

Parmesan

Marinara Sauce

Butter

Equipment you will use

Glass Baking Pan

Slotted Spoon

Bowl

Oven

Bake in a preheated 350F oven until golden and bubbly, about 10 to 12 minutes.Brown Butter Gnocchi with Arugula & Lemon Zestserves 22 tablespoons butter1/2 batch of prepared uncooked gnocchi (see recipe above)Generous handful of washed & dried arugula leaves, torn

Ingredients you will need

Arugula

Gnocchi

Butter

Lemon

Equipment you will use

Oven

Freshly grated zest of 1 lemon

Ingredients you will need

Lemon Zest

Freshly squeezed juice of 1 lemon

Ingredients you will need

Juice

Lemon

Salt and freshly ground black pepper, to taste

Ingredients you will need

Ground Black Pepper

Salt

Freshly grated Parmesan cheese, to taste

Ingredients you will need

Grated Parmesan Cheese

Melt the butter in a skillet over medium-high heat.Cook until butter is nutty and fragrant smelling but not burnt.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the gnocchi and toss until well coated.

Ingredients you will need

Gnocchi

Add the arugula, lemon zest and lemon juice. Season with salt and pepper. Toss vigorously and cook for 2 more minutes. Divide among two dishes and top with freshly grated Parmesan cheese to serve.

Ingredients you will need

Grated Parmesan Cheese

Salt And Pepper

Lemon Juice

Lemon Zest

Arugula

Equipment

Ingredients

Servings:

1handful

Generous of washed & dried arugula leaves, torn 680grams

(about 3 to 4) baking potatoes, scrubbed clean 1Tbsp

butter, cut into pieces 2Tbsps

butter 4servings

adapted from Classic Italian Jewish Cooking by Edda Servi Machlin 177milliliters

flour, plus more for kneading as necessary 1

batch of prepared uncooked gnocchi (see recipe above)1

Freshly squeezed juice of lemon 1

Freshly grated zest of lemon 4servings

Brown Butter Gnocchi with Arugula & Lemon Zest 237milliliters

marinara sauce 118milliliters

freshly grated Parmesan cheese 4servings

Freshly grated Parmesan cheese, to taste 4servings

Potato Gnocchi Alla Marinara 4servings

Salt, to taste 4servings

Salt and freshly ground black pepper, to taste

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Brancaia Chianti Classico Riserva with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.