Meyer Lemon Gnocchi

    • 1 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed
    • 3 russet potatoes, peeled
    • 1 egg yolk
    • 1 tsp. black pepper, ground fresh
    • 1 tbsp. pesto
    • 1 cup parmesan cheese, shredded fine
    • 2 cups all purpose flour
    • Salt, to taste
1. Boil potatoes in salted water until tender.
2. Drain and dry well, then rice potatoes.
3. Add in egg yolk, Meyer Lemon Concentrate, black pepper, pesto and cheese.
4. Season with salt.
5. Knead in flour for approximately 5 minutes.
6. Refrigerate the dough to rest for 20 minutes.
7. On a floured board, roll into 1/2″ tubes.
8. Cut in 1″ pieces and cook in boiling salted water until they float (about 2 minutes).
9. Remove and shock immediately in an ice bath until cool.
10. Remove from ice bath and hold refrigerated, lightly oiled until ready to serve.
11. To heat, toss in boiling salted water for 30 seconds then toss in your favorite sauce like our Meyer Lemon sauce (below).
Meyer Lemon Sauce:
    • 2 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed
    • 4 shallots, sliced
    • 1 cup white wine
    • 1 bay leaf
    • 12 black peppercorns
    • 1 cup chicken stock
    • 2 cups heavy cream
1. In a heavy bottom saucepan reduce the first five ingredients to a couple of tablespoons.
2. Add in the chicken stock, bring to a boil, then add in the heavy cream, bring to a simmer and reduce until thickened, about 10 minutes. Strain sauce through a chinoise, season to taste with salt. Serve.