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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.
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2
Use a large rimmed baking sheet and rice the hot potatoes in an even layer.
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3
In a small bowl whisk the egg yolks, lemon zest, 1 teaspoon olive oil and the salt and pour over the potatoes.
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4
Sprinkle the flour over the potatoes and stir GENTLY until a dough forms (be careful not to overwork the dough!).
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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.
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6
Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
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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.
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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.
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9
Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
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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.
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11
Reheat the sauce and pour it over the gnocchi and fold gently with a rubber spatula. Garnish with the chives.
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12
Enjoy!
