Carbs Mains Recipes

Lemon Gnocchi

Gnocchi with lemon and bright parsley oil is a refreshing way to eat your summer carbs.

Recipe by Andrea Viglione, head chef at Pici.

*Featured in Crave’s Issue 84, June 2017


1 hour

(Serves 6)

1 kg potatoes
200g 00 our
1 fresh whole egg
1 fresh egg yolk
Pinch of salt
Pinch of nutmeg

Parsley Oil
100g parsley
100g olive oil

Splash of olive oil
1 garlic clove
15 clams, cleaned
Fresh lemon zest, to taste


1. Make gnocchi

  • Boil the potatoes skin-on for 30 minutes until cooked. Pass them through a potato ricer into a bowl and mix in the flour, egg, salt and nutmeg. Knead into dough and roll into a long, thin sausage. Cut into uniform 1.5-cm pieces. Cool over ice.

 2. Make parsley oil

  • Briefly blanch the parsley in boiling water for eight to 10 seconds then plunge into ice water to stop cooking. Squeeze out the water, and blend with olive oil. Set aside.

 3. Cook clams

  • Heat olive oil in a pan, add a garlic clove and, once hot, add the clams and cook until the shells open.

4. Cook gnocchi

  • Cook the gnocchi in a pan of boiling water for no more than three minutes. Strain and add to the pan of clams. Season with salt and pepper, and sauté for two to three minutes. To finish, garnish generously with grated fresh lemon zest and parsley oil.


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