Lemon Gnocchi
Lemon Gnocchi! These pillowy bites are infused with lemon zest then tossed in a basil-infused olive oil sauce.
Servings: 4 servings
Ingredients
- 1 cup mascarpone cheese at room temperature
- 1 gg at room temperature
- 1 egg yolk at room temperature
- ¼ teaspoon ground nutmeg
- 2 lemons zested
- 1 cup grated Parmesan
- ½ teaspoon kosher salt
- ¾ cup all-purpose flour
For Sauce
- ½ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ½ cup chopped fresh basil
Instructions
- 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 ¾ 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. (See notes)
- 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 Sauce
- In a small saucepan, warm the oil and salt over medium-high heat for 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 gnocchi to the pan and gently toss until coated.
Notes
Shaping Gnocchi: I found it easier to flour my hands and pinch off teaspoon fulls of dough, rolling them between my hands to get them lightly floured. Then, using the tines of a fork, I rolled each ball of dough to give them their ridged appearance.