LEMON AND MASCARPONE GNOCCHI

LEMON AND MASCARPONE GNOCCHI image

Number Of Ingredients 8

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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) I use reggiano-parmigiano
1 teaspoon sea salt
1 cup all-purpose flour, plus extra for forming the gnocchi

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.