Gnocchi with Lemon Cream Sauce

Yield: 8 servings

Ingredients

Gnocchi

• 2 pounds (about 4) baking potatoes
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg white, slightly beaten with a fork
• 1 1/2 cups unbleached all-purpose flour

Lemon Cream 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

Instructions

1. Heat oven to 400 degrees F.

Gnocchi

1. 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.
2. 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.
3. Put a large pot of salted water on to boil.
4. 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.)
5. 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.)

Lemon Cream Sauce

1. Melt the butter in a saucepan over medium heat, and sauté the garlic until soft, about 2 minutes.
2. Add the cream and chicken broth; cook until reduced by almost half. Stir in the sage, lemon zest and cheese. Pour over the gnocchi, toss gently and serve immediately.