Recipe of the week: Gnocchi with an international twist

Steve Corry knows how satisfying dishes can be when fresh local foods are combined with “some of the world’s most extraordinary imported ingredients,” said Ratha Tep in Food & Wine. The chef of Five-Fifty-Five restaurant in Portland, Maine, Corry was named one of this magazine’s Best New Chefs in 2007. Among his “thrilling” inventions is this “supertender” version of gnocchi. Traditionally, Parmesan cheese is sprinkled over the potato pasta. But Corry prefers to shave bottarga—dried and salted gray mullet roe—on top. Either way, his gnocchi is delicious.

Recipe of the week

Meyer Lemon Gnocchi

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

1 lb baking potatoes, peeled and cut into 2-inch chunks

3 large egg yolks

Finely grated zest of 2 lemons, preferably Meyer lemons

2 tbsp plus 1 tsp extra-virgin olive oil

1-1/2 tsp salt

3/4 cup all-purpose flour

1/2 cup low-sodium chicken broth

1 stick plus 2 tbsp unsalted butter, cut into pieces and chilled

1 tbsp fresh lemon juice

Salt

Snipped chives, for garnish

Bottarga, for garnish (optional)

In medium saucepan, cover potatoes and bring to a boil. Simmer over moderately high heat until potatoes are tender, about 8 minutes. Drain potatoes, then return them to the pan; shake over moderately high heat until dry. Working over a large baking sheet, rice the hot potatoes in an even layer. In small bowl, whisk egg yolks with lemon zest, 1 tsp of olive oil, and salt. Pour mixture over potatoes. Sprinkle flour over the potatoes and stir gently just until a dough forms. Gently roll dough into four 1/2- -inch-thick ropes. Using a sharp knife, cut each rope into 1/2-inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer gnocchi to baking sheet; cover with plastic wrap and refrigerate.

In small saucepan, bring chicken broth to a simmer. Remove from heat and whisk in 1 stick of butter, a few pieces at a time, until sauce is creamy. Warm sauce on low heat if necessary. Stir in lemon juice and season with salt. In large pot of boiling salted water, cook gnocchi until they rise to the surface, then cook them for 1 minute longer. Gently drain gnocchi, toss with remaining 2 tbsp olive oil, and transfer to baking sheet until cool. In large nonstick skillet, melt 1 tbsp of butter. Add half of the gnocchi and cook in a single layer over high heat until browned on the bottom, 2 minutes. Transfer to large bowl and repeat with remaining 1 tbsp of butter and gnocchi.

Reheat sauce; pour over gnocchi and fold gently with a rubber spatula until they are evenly coated. Transfer to a platter and garnish with chives. Grate bottarga on top, if desired. Serves 8.