Gnocchi With Lemon Cream Sauce
Gnocchi with Lemon Cream Sauce
Gnocchi
2 pounds baking potatoes (about 4)
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white, slightly beaten with a fork
1 1/2 cups unbleached all-purpose flour
Sauce
1 tablespoon butter
2 garlic cloves, minced
2 cups heavy cream
1/2 cup chicken broth
6 fresh sage leaves, cut into thin strips
1 tablespoons lemon zest
1/2 cup shredded Parmigiano-Reggiano cheese
To make the gnocchi: Heat oven to 400 deg F
Pierce the potatoes several times so moisture can escape during baking
Place in the oven and bake until fork-tender, 45 minutes to 1 hour
When just cool enough to handle, peel the potatoes and press through a ricer into a large bowl
Add salt, baking powder and egg white
Add the flour a little at a time and mix with your hands until a rough dough forms; do not overwork
Put a large pot of salted water on to boil
Transfer the dough to a lightly floured surface, and gently knead until smooth, 1 to 2 minutes, adding a bit more flour if needed to prevent sticking
Divide into 4 portions and roll each into a rope about 1/2-inch thick
Cut rope into 1/2-inch lengths
Gently roll each piece down the back of a cheese grater or fork to create slight ridges, or press it to form a small dimple
(The indentations help hold the sauce
)
Gently place the gnocchi, a few at a time, into the boiling water, removing them with a slotted spoon a minute or two after they rise to the surface
Drain well and transfer to a warm platter
(Or refrigerate or freeze for future use
)
To make the sauce: Melt the butter in a saucepan over medium heat, and saut
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