Mascarpone and Lemon Gnocchi

  • Level: Intermediate
  • Total: 48 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 13 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sauce and cheese to the gnocchi and gently toss until coated.

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