Gnocchi with lemon: fresh comfort food with a southern accent
Discover how to make gnocchi with lemon: a fresh and elegant dish that combines comfort food with southern finesse. Based on a recipe I learned at Le Cordon Bleu in Paris, with a personal twist.
Lemon at Its Softest: Gnocchi with a Fresh Twist
We all know pasta with lemon, a summer classic that conjures up images of the Amalfi Coast. But what about gnocchi with lemon? This is a surprisingly elegant variation that adds a touch of freshness to comfort food. During a workshop at Le Cordon Bleu in Paris, I learnt how to make gnocchi with candied lemon mixed into the dough. Delicious, but at home I prefer a simpler version: gnocchi with a buttery lemon sauce, finished with basil and grated cheese.
The magic of lemon
A lemon is more than just a flavouring; it neutralises fat, refreshes the dish, and adds a distinctive southern touch. Always use top-quality organic lemons so that you can safely use the zest. And use sparingly, as the aroma should remain subtle.
Making gnocchi: tips for perfection
Good gnocchi start with the right potato. Choose floury varieties such as Bintje or Agria and avoid new potatoes. Bake them in the oven on a bed of coarse salt, wrapped in aluminium foil, to allow the moisture to evaporate effectively. Work with warm potatoes and knead the dough as little as possible – the more you knead, the tougher the gnocchi will be.
Fresh gnocchi can be stored in the refrigerator for up to three days. Want to freeze them? First, place them separately on a tray and freeze them. Then, store them together in a bag.
Note: frozen gnocchi can be placed directly into boiling water; otherwise, they will lose their shape.
The sauce: fresh, buttery and perfectly balanced
To make the sauce, melt a knob of butter with the juice and zest of one large lemon. Reduce slightly, then add the gnocchi with a spoonful of their cooking water and toss well. Finish with grated Parmesan or Pecorino cheese, a pinch of pepper, and fresh basil.
Serve as a starter, or as a side dish with chicken or fish – without cheese in that case. For an extra umami kick, try adding a little bottarga on top.
Recipe: gnocchi with lemon – a surprisingly light and elegant dish
Ingredients (serves 4)
For the gnocchi:
- 500 g floury potatoes
- 150 g plain flour + extra for the work surface
- 1 egg yolk
- Pinch of salt
For the sauce and finishing touches:
- 50 g butter
- 2 large organic lemons (juice + zest)
- 50 g Parmesan or Pecorino cheese
- Fresh basil
- Salt and pepper
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Step 1: Make the gnocchi
Preheat the oven to 210°C. Wrap floury potatoes, such as Bintje or Agria, in aluminium foil and place them on a bed of coarse salt. Bake until cooked, which should take about an hour. Peel and mash the potatoes to make a smooth purée.
Gradually mix in the flour, a little at a time, to the warm purée. Add the egg yolk and a pinch of salt. Knead briefly to form a smooth dough – do not knead for too long, otherwise the gnocchi will become tough. Add extra flour if necessary – the dough should not stick to your hands. Divide the dough into rolls about 2 cm thick and cut into 2 cm pieces (10 g each). Roll over a fork or gnocchi board to create texture.
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Step 2: Cooking the gnocchi
Bring a large pot of salted water to the boil. Cook the gnocchi in batches to prevent the temperature from dropping. Stir gently with a wooden spoon. Once they have floated to the surface, wait for another minute before scooping them out.
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Step 3: Prepare the lemon sauce
Meanwhile, melt the butter in a pan. Add the lemon juice and zest. Reduce for a few minutes until the sauce becomes slightly syrupy. Add the cooked gnocchi, along with a spoonful of their cooking water. Toss well to coat the gnocchi.
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Step 4: Finishing and serving
Finish with grated Parmesan or Pecorino cheese, freshly chopped basil, and salt and pepper. Serve as a starter or alongside chicken or fish, omitting the cheese in the case of fish. For an extra umami kick, grate some bottarga over the dish.
Serving ideas
- - Combine with grilled chicken and a green salad for a light lunch.
- - Serve as a starter with a fish dinner, such as sea bream or sea bass.
- Make it festive with a glass of chilled Vermentino or a fresh Champagne.
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