Mascarpone And Lemon Gnocchi Recipes

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.

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.

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.