Lemon And Mascarpone Gnocchi Recipes

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MASCARPONE AND LEMON GNOCCHI WITH BUTTER THYME SAUCE



Mascarpone and Lemon Gnocchi with Butter Thyme Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Zest of 2 large lemons
1 large egg, at room temperature
1 large egg yolk, at room temperature
3/4 cup all-purpose flour, plus extra for forming the gnocchi
1/2 cup unsalted butter
1 teaspoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup shaved Pecorino Romano cheese

Steps:

  • For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough.
  • Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. 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.
  • For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside.
  • Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat.
  • Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.

GNOCCHI WITH COURGETTE, MASCARPONE & SPRING ONIONS



Gnocchi with courgette, mascarpone & spring onions image

Try this new way of serving an Italian classic to make a change from pasta

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 9

300g fresh gnocchi
1 tbsp olive oil
1 red chilli , sliced, deseeded if you like
1 medium courgette , cut into thin ribbons with a peeler
4 spring onions , chopped
zest 1 lemon
2 heaped tbsp mascarpone
50g parmesan (or vegetarian alternative), grated
dressed mixed leaves , to serve

Steps:

  • Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
  • Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
  • Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.

Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2.07 milligram of sodium

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