Mascarpone And Lemon Gnocchi With Butter Thyme Sauce Recipes

MASCARPONE AND LEMON GNOCCHI

Mascarpone and Lemon Gnocchi image

Provided by Giada De Laurentiis

Time 48m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup mascarpone, at room temperature (8 ounces)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/4 teaspoon ground nutmeg
2 large lemons, zested
1 cup grated Parmesan (4 ounces)
1 teaspoon kosher salt
3/4 cup all-purpose flour, plus extra for forming the gnocchi
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/2 cup chopped fresh basil
1/2 cup grated Parmesan, for serving

Steps:

For the 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.
For the 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.

BUTTERNUT MASCARPONE GNOCCHI

Butternut Mascarpone Gnocchi image

When I tell people I don't like gnocchi, I always have to clarify that I'm talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese. Prepare your palate for some incredibly light, tender, and delicious gnocchi.

Provided by Chef John

Categories Main Dish Recipes Dumpling Recipes

Time 9h

Yield 12

Number Of Ingredients 12

Ingredients

1 pound butternut squash
1 cup mascarpone cheese
½ cup finely grated Parmigiano-Reggiano cheese
2 large eggs
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 cup all-purpose flour, divided
½ cup unsalted butter
1 pinch cayenne pepper
salt and ground black pepper to taste
¼ cup thinly sliced fresh sage leaves
1 tablespoon finely grated Parmigiano-Reggiano cheese

Steps:

Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
Bring a large pot of salted water to a boil.
Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.
Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

Nutrition Facts : Calories 232 calories, Carbohydrate 12.8 g, Cholesterol 78 mg, Fat 18.4 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 10.5 g, Sodium 385.4 mg, Sugar 1 g

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