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
Details
Adapted from barefootcontessa.com
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.
You'll also love
- Lipton Onion Chuck Steak 3/5 (1 Votes)
- Twice-Cooked Coconut Shrimp 0/5 (0 Votes)
- Homemade Meat Ravioli Filling 0/5 (0 Votes)
- FETTUCCINE WITH GOAT CHEESE, LEEKS... 0/5 (0 Votes)
- Citrus Beurre Blanc 0/5 (0 Votes)
- Baked Cobia or Lemon Fish with... 3.6/5 (26 Votes)
- SAUTEED FIDDLEHEAD AND MUSHROOM... 0/5 (0 Votes)
- Potato Gnocchi with Mushroom Sauce 0/5 (0 Votes)
Review this recipe