Lemon Gnocchi

Method

1. Choose dry, starchy potatoes (such as russet) for the gnocchi. Older potatoes with lower water content are best.
2. Boil the potatoes in salted water until tender all the way through.
3. Drain the potatoes, pat them dry, and pass them through a potato ricer while still warm.
4. On a work surface, combine the riced potatoes with about 200g of extra-fine semolina or type 00 flour and one egg. Add a pinch of salt.
5. Mix and knead gently just until a soft dough forms. Do not over-knead.
6. Lightly dust the surface with semolina. Divide the dough into ropes about 1/2 inch thick.
7. Cut the ropes into small pieces about 1/2 inch wide to form gnocchetti. Optionally, roll each piece against a gnocchi board or fork for ridges.
8. If freezing, arrange the gnocchi in a single layer on a tray and freeze for 3-4 hours before transferring to a bag.
9. Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface (about 2-3 minutes).
10. While the gnocchi cook, prepare the lemon sauce: In a pan, drizzle extra virgin olive oil over low heat.
11. Add the zest of one large lemon (avoid the white pith) and the juice of the whole lemon.
12. Add a generous amount of freshly grated Parmigiano-Reggiano and stir until melted and creamy. Adjust consistency with a splash of pasta water if needed.
13. Drain the gnocchi and transfer them directly to the pan with the lemon sauce. Toss gently to coat.
14. Serve immediately with extra Parmigiano on top.