Mascarpone and Lemon Gnocchi With Butter Thyme Sauce

Giada DeLaurentis
Mascarpone and Lemon Gnocchi With Butter Thyme Sauce
Mascarpone and Lemon Gnocchi With Butter Thyme Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the gnocchi:

  • 1

    cup (8 ounces) mascarpone cheese, at room temperature

  • 1

    large egg, at room temperature

  • 1

    large egg yolk, at room temperature

  • 1/4

    teaspoon ground nutmeg

  • Zest of 2 large lemons

  • 1

    cup (4 ounces) grated Parmesan cheese

  • 1

    teaspoon kosher salt

  • 3/4

    cup all-purpose flour, plus extra for forming the gnocchi

  • 1/4

    cup shaved Pecorino Romano

  • For the sauce:

  • 1/2

    cup unsalted butter

  • 1

    tablespoon fresh thyme leaves

  • 1

    teaspoon kosher salt

Directions

For the sauce: In a heavy medium skillet, cook the butter and salt until it begins to brown, about 2 minutes. Remove the skillet from heat and stir in the thyme leaves. Set aside. For the gnocchi: In a large bowl, combine the mascarpone cheese, egg, egg yolk, nutmeg, lemon zest, Parmesan cheese, 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. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat. Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

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