| Level: | Intermediate |
| Total: | 48 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 13 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 48 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 13 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 745 |
| Total Fat | 61 g |
| Saturated Fat | 23 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 187 mg |
| Sodium | 874 mg |
| Serving Size | 1 of 4 servings |
| Calories | 745 |
| Total Fat | 61 g |
| Saturated Fat | 23 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 187 mg |
| Sodium | 874 mg |
Reviews
I think it sounds wonderful but I’ve been learning from Giada for about 12 years & my first was a meatless pasta with a beautiful white wine mascarpone sauce & using 4 types mushrooms…Every single person who ate here was so in love with her dish! I used rigatoni to grab unto the sauce just as Giada said….I know this will be perfect too**
The Gnocchi were so easy to make, and they were absolutely delicious! The recipe was enough for 2 nights, and on the 2nd night, I made a Blue Cheese/Olive Oil sauce (The olive oil had been infused with Dill), as I felt the original one needed more flavor.
Very easy to make. I used the zest of one lemon and made it with fish. Great flavor!
Very easy to make. Followed recipe with no changes. Does anyone know if these can be frozen like regular gnocchi?
I love these!!!! They are very tasty and relatively easy to make. This is comming from a person who does not make her own pasta. Thanks Giada for a easy homemade pasta that I’m not afraid to make for company.
I can’t find the nutrition facts
These gnocchi were so easy to make and came out delicious, soft and fluffy….just as I had hoped. I followed the recipe pretty much to the letter. My gnocchi were probably closer in size to 2 teaspoons than 1 teaspoon. I cooked them as directed in a pot of salted SIMMERING water….not boiling. They absolutely needed 5 minutes of cooking time to get the super light and pillowy texture. I used 3/4 cup of flour as per the recipe, and mine did not fall apart at all, although they are quite delicate. I discovered with my first batch that if the water is rapidly boiling, they will fall apart.
Delicious !!! – My husband and I loved it and he requested to make the gnocchi again. They were easy to make and light in texture. We had a lemony tuna sauce with it. First I wasn’t sure if it works together but it tasted great.
Liked the results. Distinct flavor with the lemon zest and cheeses. Don’t overdo the butter sauce. Like puffly little clouds. Very tender, but very very rich. Don’t make them too large. Cooked for the full 6 minutes. Dough is super easy to make, but cooking in batches takes a long time. Next time I make will be as an appetizer. Too rich for a main course.
These turned out fantastic! Boiling for 6 minutes+ made them perfectly cooked/firm. The lemon added a nice flavor layer! We served it with a very mild, pan cooked chicken. The richness of the gnocchi really complimented this mildness of the chicken.