Meyer Lemon Gnocchi with Brown Butter and Thyme

Sometimes I think I hit the jackpot. There are some very few and far between, amazing days, that I get to stay home from work when the Mr. has to go to work, that I relish in. Those are the days I wake up, go on a run, read through some cookbooks, clean the bathroom, do some laundry, possibly head to the store, then plan my attack.

Yesterday was one of those days. Except it happened somewhat backwards. The day before I had picked a plentiful amount of Meyer Lemons from the tree next door and was so excited to start using them that my run got pushed to the end of the day. So here I was was at 5:30 showered and clothed in what my sister would refer to as "the frumpiest outfit ever", a long gray skirt, moccasins, an oversized tshirt, with my hair in disarray. The Mr. walks in, (and here is what I mean about the jackpot), and tells me I look amazing.

With a smile on my face, he starts munching on the only thing I probably made beautiful that day, Meyer Lemon Gnocchi.

Meyer Lemon Gnocchi with Brown Butter and Thyme
1 lb potatoes
3 egg yolks
finely grated zest of two lemons
1 tsp olive oil
1 1/2 tsp salt
3/4 cup All Purpose Flour

3TB unsalted butter
juice of 1-2 meyer lemon(s)
3 thyme sprigs

Peel and chop potatoes into 2 inch pieces and place them in a boiling pot of water and cook until tender.

Drain the potatoes and place on a dry rag to dry, then push the potatoes through a ricer.

Mix egg yolks, zest, olive oil and salt in a small bowl, then pour over potatoes and combine.

Gently fold in the flour, then roll the dough into a long strand.

Cut the strand into four pieces and roll each into a smaller strand.

The "ropes" should be approximately 1/2inch thick.

 Cut each rope into 1/2-inch pieces.

Roll each piece against the tines of a fork (or a gnocchi board) to make ridges.

Have a boiling pot of water ready.

Boil gnocchi until they float, then carefully strain and place on a plate.

In a pan, heat butter.

When the butter is hot, place gnocchi in the pan in one layer.

Occasionally toss the gnocchi in the pan, being careful that they do not stick.

When the gnocchi begin to brown, separate the thyme from the sticks, and then add the thyme to the gnocchi.

Cook for several more minutes allowing the thyme to become aromatic.

Pour lemon juice over the gnocchi (season with salt to taste), toss in the pan, and heat for another minute.

Serve and enjoy.


  1. Your gnocchi are beautiful Britt! I've never made gnocchi with citrus zest inside them, what a great idea. My go to way of cooking gnocchi is similar flavor-wise though. I toast some pine nuts and slivered garlic in butter (simultaneously browning it) before adding the gnocchi and then wilt a ton of baby spinach and finish with lots of lemon juice/zest and parmesan cheese.

    1. Thanks! The pine nuts & spinach sounds like such a great idea, I will definitely try that!