Mascarpone and Lemon Gnocchi

ingredients

4 servings
 
Gnocchi
1 cup mascarpone, at room temperature (8 ounces) mascarpone cheese1
1 large egg, at room temperature egg(s)1
1 large egg yolk, at room temperature egg(s)1
¼ teaspoon ground nutmeg ground nutmeg¼
2 large lemons, zested lemon(s)2
1 cup grated Parmesan (4 ounces) parmesan cheese1
1 teaspoon kosher salt kosher salt1
¾ cup all-purpose flour, plus extra for forming the gnocchi all purpose flour¾
Sauce
½ cup extra-virgin olive oil extra-virgin olive oil½
¼ teaspoon kosher salt kosher salt¼
½ cup chopped fresh basil basil leaves½
½ cup grated Parmesan, for servingparmesan cheese½

instructions

 
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.
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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