A unique twist on traditional gnocchi, this version celebrates the power of sour throughout, incorporating aromatics from lime and lemon zest within each pillowy potato gnocchi, then glazed in a calamansi butter sauce, and tossed in a tangy calamansi and yuzo kosho pesto. Layer upon craveable layer of sourness and acidity will keep you coming back for more.
Ingredients
- Potato Gnocchi
- 2 pounds russet potatoes
- 2 large egg yolks
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 teaspoon kosher salt
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper, Pure, Ground
- 1 cup flour, all-purpose, divided
- 3 tablespoons butter, unsalted
- 2 tablespoons calamansi juice
- Sour Pesto
- 2 cups fresh basil, coarsely chopped
- 1/2 cup walnuts, coarsely chopped
- 1 tablespoon garlic paste
- 2/3 cup calamansi juice
- 1 1/2 teaspoon yuzu kosho, prepared
- 1/4 teaspoon kosher salt
- 1/2 cup Parmesan cheese
Nutrition Information
(per serving)
A unique twist on traditional gnocchi, this version celebrates the power of sour throughout, incorporating aromatics from lime and lemon zest within each pillowy potato gnocchi, then glazed in a calamansi butter sauce, and tossed in a tangy calamansi and yuzo kosho pesto. Layer upon craveable layer of sourness and acidity will keep you coming back for more.
Key products
Instructions
Potato Gnocchi
- Heat oven to 350°F. Bake potatoes directly on center rack of oven until very tender, about 1 hour and 30 minutes. Cut in half lengthwise; let stand until cool enough to handle, about 20 minutes. Carefully peel potatoes, discarding skins. Press potatoes through a potato ricer. Cool to room temperature.
- Spread riced potatoes into even layer on clean work surface. In a bowl, mix egg yolks, orange zest and lime zest; drizzle evenly over potatoes. Sprinkle with salt, garlic powder, onion powder, black pepper and 1/2 cup of the flour. Using clean hands, fold and knead potato mixture to blend. Gradually add remaining 1/2 cup flour, kneading just until blended.
- Divide dough into 4 portions. Roll each portion into 9-inch rope. Cut into 1-inch pieces and imprint with fork if desired. Dust parchment-lined sheet tray with flour. Transfer gnocchi to tray and hold refrigerated for service.
Sour Pesto
- Puree all ingredients in blender until well blended. Hold refrigerated for service.
Service
- Set up station of boiling lightly salted water. Blanch gnocchi until floating. Pull from water and drain well.
- In skillet on medium-high heat, melt butter. Stir in calamansi juice. Add gnocchi; cook and stir until gnocchi are lightly browned. Add pesto and stir gently to coat. Serve immediately.
