Potato gnocchi with lemon butter
Soft, homemade potato gnocchi tossed in aromatic lemon butter with fresh lemon zest. A simple and elegant dish with few ingredients, plenty of flavour and a delicious, creamy texture.
Homemade potato gnocchi is one of those dishes that feels both rustic and luxurious at the same time. The little Italian potato pillows are soft, mild and perfect for absorbing butter, cheese, herbs and citrus. In this recipe, the gnocchi are served with a simple lemon butter that gives the dish freshness, richness and a rounded, aromatic flavour.
Gnocchi are made with boiled potatoes, egg yolk, wheat flour, salt and a little olive oil. When the dough is brought together correctly, you get a slightly elastic dough that can be rolled, cut and shaped with a fork. The classic fork marks not only look attractive but also help the lemon butter cling to each gnocchi.
For this recipe, an ONYX COOKWARE™ pot is ideal for boiling potatoes and gnocchi, while a frying pan is perfect for melting the butter and tossing the gnocchi in the lemon butter before serving. You can also use a chef's knife and walnut cutting boards when cutting the dough into small, even pieces.
Tip: Use a good pot to boil the gnocchi and a roomy frying pan to toss them gently in the lemon butter, coating them in butter without breaking them.
Recipe for potato gnocchi with lemon butter
Serves: 4
Preparation: approx. 25 min.
Cooking time: approx. 15 min.
Total time: approx. 40 min.
Ingredients for potato gnocchi
Serves 4 · Ready in approx. 40 minutes
A simple recipe with a few good ingredients, letting potatoes, butter and lemon take centre stage.
Gnocchi
Lemon butter
To serve
Method
Make the gnocchi dough
- Peel the potatoes and boil them in lightly salted water until tender. Drain and let the potatoes steam dry briefly.
- Mash the boiled potatoes thoroughly while they are still warm. It is important that there are no large lumps in the mash, as this gives a more even gnocchi dough.
- Add the egg yolk to the warm potatoes and stir it gently into the mash.
- Add the wheat flour, salt and olive oil. Stir and mash everything together until the dough starts to come together.
- Knead the dough lightly until it is pliable and elastic. Avoid kneading for too long, as this can make the gnocchi heavy and dense.
Shape and boil the gnocchi
- Dust the work surface with a little flour and divide the dough into smaller portions.
- Roll each portion into long ropes approx. 3 cm wide.
- Cut the ropes into small pieces of approx. 2 cm.
- Press a fork lightly onto each gnocchi to create the classic pattern.
- Bring a pot of water to the boil and cook the gnocchi for approx. 4 minutes. When they float to the surface, they are usually ready.
Make the lemon butter and serve
- Melt the butter in a pan over low to medium heat. It should melt gently without browning.
- Finely grate the zest of the unsprayed lemons and add the lemon zest to the butter.
- Let the lemon butter simmer gently while the gnocchi cook.
- Lift the cooked gnocchi out of the water and toss them gently in the lemon butter.
- Serve immediately topped with a few fresh herbs, freshly ground pepper and a sprinkling of parmesan, if desired.
Tips for the best homemade gnocchi
Use floury potatoes if possible. They give a lighter, fluffier gnocchi dough.
Mash the potatoes while they are still warm. This makes the dough easier to bring together and gives a better texture.
Do not add too much flour. Too much flour can make the gnocchi heavy, so use only a little extra flour on the work surface if the dough is sticky.
Cook the gnocchi in small batches so the water keeps boiling and the gnocchi do not stick together.
Frequently asked questions about potato gnocchi
Here you will find answers to the most common questions about homemade gnocchi, making it easier to achieve a soft, fluffy and tasty result.
What are gnocchi?
Gnocchi are a classic Italian dish often made from potatoes, flour and eggs. The small pieces of dough resemble pasta, but their texture is softer, richer and slightly creamy.
Potato gnocchi are particularly popular because they have a mild flavour and go well with many different sauces and accompaniments, such as tomato sauce, pesto, browned butter, sage, parmesan or fresh lemon butter.
How do you make gnocchi fluffy?
The secret to fluffy gnocchi is to use as little flour as possible and avoid overworking the dough. The potatoes must be mashed thoroughly, but the dough should only be brought together until it is just pliable and easy to shape.
If you knead the dough too much, the gnocchi can become chewy and dense. Work gently and quickly, and use only a little extra flour on the work surface if the dough is sticky.
Why serve gnocchi with lemon butter?
Lemon butter goes very well with potato gnocchi because the butter adds richness and a rounded flavour, while the lemon zest adds freshness and aroma. The combination makes the dish creamy, fresh and balanced.
Use unsprayed lemons if possible when using the zest in the dish. Lemon zest is full of fragrance and flavour, and it lifts the mild gnocchi without making the dish heavy.
Can gnocchi be made in advance?
Yes, you can shape the gnocchi in advance. Place them on floured cutting boards or a baking tray and cover them lightly until they are ready to be cooked.
You can also freeze uncooked gnocchi. First, place them individually on a tray so they do not touch, then freeze them. Once frozen, they can be transferred to a freezer bag and cooked straight from frozen.
Potato gnocchi variations
This recipe with lemon butter is simple and fresh, but you can easily vary the dish according to the season and your taste. Try adding fresh sage to the butter, a little chilli for heat or grated parmesan for extra depth.
You can also serve the gnocchi with fried mushrooms, green asparagus, spinach, peas or toasted pine nuts. This makes the dish more substantial and suitable as both a main course and elegant accessories.
Serving
Serve the potato gnocchi with lemon butter immediately, while they are warm, soft and coated in the aromatic butter. Top with a few herbs, freshly ground pepper and freshly grated parmesan, if desired.
The dish is perfect as a simple vegetarian main course, but can also be served as accessories to fish, chicken or grilled vegetables. It is ideal for everyday meals, entertaining and a cosy Italian-inspired dinner.
