recipes barefoot contessa

Mascarpone and Lemon Gnocchi With Butter Thyme Sauce (Serves 4)

Copyright 2013, Giada De Laurentiis, All Rights Reserved

Photo: Quentin Bacon

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

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.