Lemon And Mascarpone Gnocchi Food
LEMON AND MASCARPONE GNOCCHI
Number Of Ingredients 8
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.
GNOCCHI WITH COURGETTE, MASCARPONE & SPRING ONIONS
Try this new way of serving an Italian classic to make a change from pasta
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
- Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
- Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.
Nutrition Facts : Calories 498 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2.07 milligram of sodium
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