Seville Orange and Rosemary Gnocchi Les Fougere's

1. 1

   Bake the potatoes in their skins, let rest until cool enough to handle then spoon out flesh and rice it.

2. 2

   (i just use a potatoe masher with the square holes).

3. 3

   Mound the riced potato onto a floured board.

4. 4

   Make a well in the center and add the eggs, egg yok, olive oil, rosemary, marmalade and zests.

5. 5

   Using a fork, stir all the ingredients in the well together, incorporating the potato bit by bit.

6. 6

   Gradually add just enough flour to form a tender dough and knead gently and briefly to form a ball.

7. 7

   Divide dough into quarters.

8. 8

   Roll each quarter in a 3/4 inch rope and cut into pieces on the diagnol.

9. 9

   Throw into boiling salted water.

10. 10

    As soon as gnocchi rises to the top they are done, strain and toss with butter.

11. 11

    Either serve with a ladle of ragout, stew or fresh parmesan and a garnish of fresh rosemary and orange zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.