Seville Orange And Rosemary Gnocchi Les Fougere's
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 3 yukon gold potatoes
- 2 eggs
- 1 egg yolk
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons seville orange marmalade
- lemon zest
- orange zest
- 1 cup flour
- butter
- 1 cup grated parmesan cheese (to serve)
Recipe
- 1 bake the potatoes in their skins, let rest until cool enough to handle then spoon out flesh and rice it. (i just use a potatoe masher with the square holes).
- 2 mound the riced potato onto a floured board. make a well in the center and add the eggs, egg yok, olive oil, rosemary, marmalade and zests.
- 3 using a fork, stir all the ingredients in the well together, incorporating the potato bit by bit. gradually add just enough flour to form a tender dough and knead gently and briefly to form a ball.
- 4 divide dough into quarters. roll each quarter in a 3/4 inch rope and cut into pieces on the diagnol. throw into boiling salted water. as soon as gnocchi rises to the top they are done, strain and toss with butter.
- 5 either serve with a ladle of ragout, stew or fresh parmesan and a garnish of fresh rosemary and orange zest.
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