Lemon And Mascarpone Gnocchi Recipes

Steps:

• Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
• Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
• Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
• Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
• Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
• Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

Steps:

• Heat oil over medium heat in a large high-sided pan with a lid. Add garlic and cook until fragrant, about 1 minute. Add broccoli, cauliflower, and lemon-pepper; mix well. Cover and cook for 4 minutes. Remove lid, mix well, and pour in chicken broth. Replace lid and let the broth steam cook the vegetables for about 4 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 5 minutes. Drain, reserving 1/2 cup of cooking water to mix into the sauce.
• Pour lemon juice over the vegetables and mix to combine. Pour in cream and capers. Simmer for about 6 minutes. Add gnocchi and pasta water. Season with salt and pepper. Top with Parmesan cheese and let sit for 2 minutes before serving.

Steps:

• n 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 1 cup flour until the mixture forms a soft dough. Cut the gnocchi into 1 inch pieces and place them on the lined baking sheet. Refrigerate at least 1 hour or until ready to use. Bring a large saucepan of salted water to a boil then reduce to a simmer. Carefully add the gnocchi. Many people try to boil their gnocchi leaving them with a lump of mush. The gnocchi should sink to the bottom of the pan and then float to the top. As soon as the gnocchi begin to float, cook for an additional 2 minutes. Drain and place in your favorite sauce. Line a baking sheet with parchment paper then sprinkle lightly with flour. Divide the dough into 4 equal pieces. Gently roll the pieces of dough into long ropes 1 inch thick on a well floured surface.