...Night Time Is The Right Time, For Making Gnocchi.

While cleaning out the pantry shelves the other day, I found an issue of Food & Wine magazine that featured a homemade Meyer lemon gnocchi recipe on the cover.

"Hmm..." I noted.  "I like gnocchi."

Flipping to the recipe, I figured it would be difficult to make.  It required potatoes.  And egg yolks.  And flour.  And the ability to roll out strings of dough, and cut them precisely into 1/2 inch lengths.

"Screw it!" I said to the intimidation.  And I did it anyway.

Here's me making the dough.

Here's me finishing the dough.

Here's a picture of the dough once it has been rolled out and cut.

And here's a picture of the finished product, with some grilled lemon chicken.

They weren't perfectly shaped like the gnocchi you get a restaurants... But they tasted great and didn't look that bad.