Pan-Seared Gnocchi with Browned Butter & Black Truffle

Our New Year's Eve/anniversary dinner tonight was supposed to be delicious hand-made gnocchi. It was okay, but I did some things wrong so it could have been better. The gnocchi was easy to make. I should have boiled it a little longer, and I made the mistake of not using a nonstick pan so it was a little messy. But the shaved truffle, which we got in Italy last month, was delicious. I had picked up jerusalem artichokes from the farmer's market so I made a soup as well. I don't think I like the flavor of jerusalem artichokes. Larry liked it (but not the addition of sprouts on top of the soup). I wasn't crazy about it.

I've got a ton on Meyer lemons from Grandma's house, so I started out my all-lemon, all the time week with a silky lemon pudding that's delicious.

• Roasted Jerusalem Artichoke Bisque with Sunflower Sprouts (Vegetable Soups from Deborah Madison's Kitchen, p. 167)
• Pan-Seared Potato Gnocchi (Fine Cooking #90, January 2008, p. 62) with Browned Butter & Black Truffle
• Butter Lettuce and Radiccio with Tomatoes & Lemon Poppyseed Dressing (Fine Cooking #51, July 2002, p. 48)
• Silky Lemon Pudding (Fine Cooking #63, March 2004, p. 65)