Mascarpone and Lemon Gnocchi

Total Time:
48 min
Prep:
30 min
Inactive:
5 min
Cook:
13 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Gnocchi:
  • 1 cup mascarpone, at room temperature (8 ounces)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/4 teaspoon ground nutmeg
  • 2 large lemons, zested
  • 1 cup grated Parmesan (4 ounces)
  • 1 teaspoon kosher salt
  • 3/4 cup all-purpose flour, plus extra for forming the gnocchi
  • Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated Parmesan, for serving
Directions

For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.

Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.

Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.

For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.

Add the sauce and cheese to the gnocchi and gently toss until coated.


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