Best Butternut Mascarpone Gnocchi Recipes

Mascarpone and Lemon Gnocchi image

Provided by Giada De Laurentiis

Time 48m

Yield 4 servings

Number Of Ingredients 12

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.

Mascarpone and Lemon Gnocchi with Butter Thyme Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Zest of 2 large lemons
1 large egg, at room temperature
1 large egg yolk, at room temperature
3/4 cup all-purpose flour, plus extra for forming the gnocchi
1/2 cup unsalted butter
1 teaspoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup shaved Pecorino Romano cheese

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.