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Gnocchi with Preserved Lemon Alfredo Sauce 

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Servings: 4 TO 6



  • 1 pound russet potatoes about 2
  • Salt
  • 1/4 to 1/2 cup all-purpose flour + more if needed
  • Olive oil 

Preserved Lemon Alfredo Sauce: 

  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 garlic clove minced 
  • 3 leaves of kale, rib removed and thinly sliced 
  • 1 1/2 cups finely grated Parmesan cheese + more for serving 
  • 1/2 preserved lemon minced
  • Crushed red pepper
  • Salt
  • 1 tablespoon minced Italian parsley for garnish


  • To make the gnocchi: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and bake until they’re tender when poked with a fork, about 1 hour. When the potatoes are done, immediately slice them open to let the steam out. 
  • Scoop the potato flesh into a potato ricer. Push all of the potato through the ricer into a bowl. (The riced potato should equal about 2 cups.) Sprinkle with 1/4 teaspoon of salt or more, according to taste. Meanwhile, bring a large pot of water to a boil. Add a few pinches of salt. 
  • Sprinkle 1/4 cup of the flour onto your clean counter or cutting board. Knead the potatoes with it, sprinkling in another 1/4 cup flour, until the dough just comes together. If it’s still pretty shaggy, add more flour, 1 tablespoon at a time. 
  • Now for the test! Pinch off a piece of dough and roll it out into a tube. Cut it into a few pieces and drop them into the boiling water to make sure they hold their shape. If they fall apart in the water, knead the dough a bit more. When kneaded just right, the gnocchi will float to the top and look a little ragged, but they should hold together. 
  • Line a baking sheet with parchment. Roll the rest of the dough into ropes that are about 1/2-inch thick, then cut the ropes into 1/2-inch pieces. Transfer the gnocchi to the baking sheet, being sure the gnocchi don’t touch each other. You should have about 40 gnocchi. 
  • Add the gnocchi to the large pot of boiling water in batches of about 10. Adjust the heat so the water doesn’t reach a rolling boil—it should be more like an aggressive simmer. When the gnocchi rise to the surface of the water, they’re done. Remove them with a slotted spoon or mesh strainer and transfer them to a paper towel. drizzle the gnocchi with teeny bit of olive oil (this will prevent them from sticking to one another as they sit). 
  • To make the alfredo sauce: In a medium skillet. set over medium heat, add the butter. When melted, pour in the heavy cream and add the garlic; whisk until emulsified, about 2 minutes. Next, add the diced kale and cook for about 2 to 3 minutes. This will soften the kale and make it nice and tender. Add the Parmesan, diced preserved lemon, crushed red pepper and a few pinches of salt. Mix until the Parmesan has melted. Give it a taste and adjust the salt to taste. 
  • Lastly, add the gnocchi and cook until warmed, about 1 to 2 minutes. Ladle onto plates or bowls and top with a bit more Parmesan and minced Italian parsley.