Seville Orange And Rosemary Gnocchi Les Fougere's

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 yukon gold potatoes
• 2 eggs
• 1 egg yolk
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons seville orange marmalade
• lemon zest
• orange zest
• 1 cup flour
• butter
• 1 cup grated parmesan cheese (to serve)

Recipe

• 1 bake the potatoes in their skins, let rest until cool enough to handle then spoon out flesh and rice it. (i just use a potatoe masher with the square holes).
• 2 mound the riced potato a floured board. make a well in the center and add the eggs, egg yok, olive oil, rosemary, marmalade and zests.
• 3 using a fork, stir all the ingredients in the well together, incorporating the potato bit by bit. gradually add just enough flour to form a tender dough and knead gently and briefly to form a ball.
• 4 divide dough into quarters. roll each quarter in a 3/4 inch rope and cut into pieces on the diagnol. throw into boiling salted water. as soon as gnocchi rises to the top they are done, strain and toss with butter.
• 5 either serve with a ladle of ragout, stew or fresh parmesan and a garnish of fresh rosemary and orange zest.