Seville Orange and Rosemary Gnocchi Les Fougere's

Discover an irresistible twist on classic Italian comfort food with Seville Orange and Rosemary Gnocchi Les Fougere's, a bright, herb-infused dish that’s as elegant as it is satisfying. This recipe combines pillowy, homemade gnocchi crafted from russet potatoes with the zesty punch of Seville orange juice and zest, creating a citrusy vibrancy that elevates every bite. A fragrant rosemary butter sauce gently blankets the gnocchi, adding a woodsy, aromatic touch, while a generous sprinkling of Parmigiano-Reggiano cheese brings a rich, savory finish. Perfect for a refined dinner party or a cozy night in, this citrus-herb gnocchi recipe is ready in under an hour, making it a simple yet sophisticated meal that's sure to impress.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 2 cups All-purpose flour
• 1 large Egg yolk
• 1 tablespoon Seville orange juice
• 1 teaspoon Seville orange zest
• 1 teaspoon Fresh rosemary
• 4 tablespoons Unsalted butter
• 0.5 cup Parmigiano-Reggiano cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C). Wash the russet potatoes, prick them with a fork, and bake directly on the rack for about 50-60 minutes or until tender.

Step 2

Once the potatoes are cool enough to handle, cut them in half and scoop the flesh into a large mixing bowl. Mash until smooth or press through a potato ricer for a finer texture. Allow the potatoes to cool completely.

Step 3

Add the flour, egg yolk, Seville orange juice, Seville orange zest, and a pinch of salt to the cooled mashed potatoes. Mix gently until the dough comes together; avoid overworking to keep the gnocchi light.

Step 4

Turn the dough out onto a floured surface and knead gently a few times. Divide the dough into 4 portions. Roll each portion into a long rope about 3/4 inch thick. Cut into 1-inch pieces and, if desired, roll each piece down the back of a fork to create ridges.

Step 5

Bring a large pot of salted water to a boil. In batches, drop the gnocchi into the boiling water. Cook for 2-3 minutes or until they float to the surface. Use a slotted spoon to transfer the cooked gnocchi to a plate.

Step 6

In a large skillet, melt the butter over medium heat. Add the rosemary and sauté for about 1 minute or until fragrant. Add the cooked gnocchi to the skillet and toss gently to coat in the rosemary butter.

Step 7

Season with black pepper and additional salt to taste. Plate the gnocchi, sprinkle with Parmigiano-Reggiano cheese, and garnish with extra Seville orange zest or rosemary sprigs, if desired.

Step 8

Serve immediately and enjoy this delightful fusion of citrus and herbaceous flavors.

Nutrition Facts

Serving size	(1657.3g)

Amount per serving	% Daily Value*
Calories	3030.8

Total Fat 90.5g	0%
Saturated Fat 49.6g	0%
Polyunsaturated Fat g
Cholesterol 413.8mg	0%
Sodium 3325.1mg	0%
Total Carbohydrate 455.3g	0%
Dietary Fiber 27.9g	0%
Total Sugars 17.8g
Protein 108.3g	0%

Vitamin D 46.9IU	0%
Calcium 1676.2mg	0%
Iron 26.9mg	0%
Potassium 7175.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.5%

Protein: 14.1%

Carbs: 59.3%