Homemade Gnocchi with Lemon Wine Sauce

Gnocchi is some of the best Italian comfort food. While store-bought options can be

convenient, nothing beats the taste and knowing what actually goes into your food when its made from scratch in your own kitchen. I've tried a bunch of different recipes and finally created my own that I love!

Ingredients:

Gnocchi

• 2 pounds russet or idaho potatoes, about 3 or 4 potatoes

• 2 egg yolks, lightly beaten

• 2 cups all-purpose or 00 flour, plus more as needed

• 1 teaspoon of salt

Sauce

Note: I tend to "wing it" with my sauces. This is a close estimate of each amount!

• 1 tablespoons of butter

• 1-2 cloves of minced garlic

• 1 cup of chopped fresh vegetables (I used asparagus but I also recommend broccoli)

• 3/4 cup of chicken stock

• 1/4 cup of white wine

• 1/4 cup of heavy whipping cream

• Lemon juice and zest

• Fresh grated parmesan cheese

Instructions:

Gnocchi

1. Bake potatoes until tender. Let potatoes cool down, remove skin and use a potato ricer to break down the potatoes.

2. Add eggs, flour and a pinch of salt to the potatoes and roughly combine.

3. Transfer mixture to a floured surface and kneed the dough together until it turns into a soft, smooth ball of dough. You may need to add more flour to the mixture if it is too sticky.

4. Divide the dough into portions the size of the palm of your hand. On your floured surface, roll each ball into a rope about 1/2-inch thick. Cut into 1-inch nuggets. Roll each wad of dough firmly over a gnocchi board or with a fork.

5. Leave the gnocchi out to dry for 30-60 minutes before cooking. I found this to make such a difference in holding shape and not turning out too soft/mushy.

Sauce

1. Melt one tablespoon of butter in a pan and add minced garlic at a medium/low temperature. Cook until fragrant.

2. Add in your vegetable of choice chopped up and lemon juice. Stir every few minutes so nothing burns until your vegetables soften.

3. Pour in chicken stock and white wine. Increase heat until the sauce is simmering and begins to reduce.

4. Add gnocchi to the pan for about two minutes. Stir every so often.

5. Add in heavy cream and stir. To increase the lemon flavor, add some lemon zest. You will notice your sauce thickening.

6. Add your desired amount of parmesan cheese.

This took me a few tries to get the recipe perfect - every potato is different! Once you get it down, this will become a favorite recipe in your household! Enjoy!