Mascarpone and Lemon Gnocchi With Butter Thyme Sauce

By Bujvary

Giada DeLaurentis

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

Preparation

Step 1

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.