Meyer Lemon Gnocchi

• 1 lb baking potato, peeled and cut into 2-inch chunks
• 3 large egg yolks
• 2 meyer lemons, zest, finely grated
• 2 tablespoons extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 1 1/2 teaspoons salt
• 3/4 cup all-purpose flour
• 1/2 cup low sodium chicken broth
• 1/2 cup unsalted butter, cut into pieces and chilled
• 2 tablespoons unsalted butter, cut into pieces and chilled
• 1 tablespoon fresh lemon juice
• salt
• chives, snipped, for garnish

1. Cover the potatoes in a medium sauce pan and bring them to a boil. Reduce heat and simmer over medium heat, until potatoes are tender (about 8 minutes). Drain potatoes and return them to the pan- shaking over medium heat until dry.
2. Use a large rimmed baking sheet and rice the hot potatoes in an even layer.
3. In a small bowl whisk the egg yolks, lemon zest, 1 teaspoon olive oil and the salt and pour over the potatoes.
4. Sprinkle the flour over the potatoes and stir GENTLY until a dough forms (be careful not to overwork the dough!).
5. Carefully roll the dough into four 1/2 inch thick ropes. Using a sharp knife, cut each rope into 1/2 inch pieces. Using a fork, roll each piece along the tines to make ridges in the gnocchi.
6. Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
7. Bring the chicken broth to a simmer in a small sauce pan. Remove from the heat and whisk in the 1 stick of butter- a few pieces at a time- until the sauce is creamy. (Warm the sauce on low heat if necessary). Stir in the lemon juice and season with salt.
8. Cook the gnocchi in a large pot of boiling salted water- until they rise to the surface, then cook them for 1 minute longer.
9. Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
10. Melt 1 tablespoon of the butter in a large nonstick skillet. Add half the gnocchi and cook in a single layer over high heat until golden brown- about 2 minutes. Transfer to a large bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.
11. Reheat the sauce and pour it over the gnocchi and fold gently with a rubber spatula. Garnish with the chives.
12. Enjoy!

baking potato, egg yolks, lemons, extra virgin olive oil, extra virgin olive oil, salt, allpurpose flour, chicken broth, unsalted butter, unsalted butter, lemon juice, salt, chives

Taken from www.food.com/recipe/meyer-lemon-gnocchi-289114 (may not work)