Meyer Lemon Gnocchi Recipes

Steps:

• Cover the potatoes in a medium sauce pan and bring them to a boil. Reduce heat and simmer over medium heat, until potatoes are tender (about 8 minutes). Drain potatoes and return them to the pan- shaking over medium heat until dry.
• Use a large rimmed baking sheet and rice the hot potatoes in an even layer.
• In a small bowl whisk the egg yolks, lemon zest, 1 teaspoon olive oil and the salt and pour over the potatoes.
• Sprinkle the flour over the potatoes and stir GENTLY until a dough forms (be careful not to overwork the dough!).
• Carefully roll the dough into four 1/2 inch thick ropes. Using a sharp knife, cut each rope into 1/2 inch pieces. Using a fork, roll each piece along the tines to make ridges in the gnocchi.
• Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
• Bring the chicken broth to a simmer in a small sauce pan. Remove from the heat and whisk in the 1 stick of butter- a few pieces at a time- until the sauce is creamy. (Warm the sauce on low heat if necessary). Stir in the lemon juice and season with salt.
• Cook the gnocchi in a large pot of boiling salted water- until they rise to the surface, then cook them for 1 minute longer.
• Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
• Melt 1 tablespoon of the butter in a large nonstick skillet. Add half the gnocchi and cook in a single layer over high heat until golden brown- about 2 minutes. Transfer to a large bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.
• Reheat the sauce and pour it over the gnocchi and fold gently with a rubber spatula. Garnish with the chives.
• Enjoy!

Steps:

• Line a colander with 4 layers of cheesecloth, then add the ricotta. Tie the corners shut. Let sit over a bowl so that the liquid can run out, refrigerated, 8 hours or overnight.
• Place a large pot of water on the stove; salt as you would for pasta and bring to a boil.
• Place the drained ricotta and 1/4 cup Parmesan in a large bowl. Add the eggs and whisk vigorously for a minute or two. Add a pinch of salt, a little pepper, and fold in the flour, a couple tablespoons at a time, just until incorporated.
• Turn the water down to a gentle boil, and with two spoons, form the batter into football shapes, then drop directly into the boiling water. (You will have to process the batter in two to three batches as you can cook about 12 gnocchi at a time.) Cook, stirring to flip them over, until the gnocchi float to the top and are firm to the touch, about 2 minutes. The gnocchi are delicate, so gently remove from the water and place on a sheet tray or baking dish. Drizzle with olive oil and set aside.
• Peel the ends of the asparagus, then thinly slice. Place 2 tablespoons extra-virgin olive oil in a large saute pan over medium heat and add the asparagus. Sweat until tender, about 2 minutes. Add the zest, chicken stock and butter, then season to taste with salt and pepper. Reheat the gnocchi by carefully adding to the asparagus mixture and let heat for a minute or 2.
• Place in a large serving bowl and top with the remaining 1/4 cup Parmesan.

Steps:

• Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
• In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
• In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Steps:

• Combine 2 teaspoons sugar and warm water in a cocktail shaker; stir to dissolve sugar. Pour Meyer lemon juice, lemon peels, vodka, and orange liqueur into the shaker; add ice. Cover and shake vigorously.
• Remove a lemon peel from the shaker and wipe the rim of a martini glass with the peel. Dip the rim of the glass in 1 teaspoon sugar, or as needed. Strain martini into prepared glass.