You may also like
Categories:
Mascarpone egg egg yolk ground nutmeg lemons Parmesan kosher salt flour extra-virgin olive oil kosher salt fresh basil
Viewed: 37 - Published at: 8 years agoIngredients
- 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
Method
- 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.
