MASCARPONE AND LEMON GNOCCHI WITH BUTTER THYME SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
GNOCCHI WITH BUTTER THYME SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
- Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
- Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
- Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
- Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.
MASCARPONE AND LEMON GNOCCHI
Provided by Giada De Laurentiis
Time 48m
Yield 4 servings
Number Of Ingredients 12
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.
RICOTTA GNOCCHI WITH LEMON AND THYME BUTTER
Recipe Starter Ricotta gnocchi with lemon and thyme butter - Recipe Petitchef
Provided by Koek!
Categories starter
Time 23m
Yield 4
Number Of Ingredients 12
Steps:
- 1. To make the lemon and thyme butter, place the butter, lemon rind, thyme and juice in a small saucepan over low heat, and stir until the butter is melted. Set aside and keep warm. 2. Place the ricotta, Parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well to combine. 3. Turn out the mixture onto a lightly floured surface and roll into a 15cm long rope. Cut into 2cm lengths and press lightly with the back of a fork. Cook the gnocchi in batches in a large pot of salted boiling water for 2 to 3 minutes or until cooked through. Remove with a slotted spoon and place in serving bowls. Spoon over the lemon butter and top with the extra Parmesan to serve. Serves 4.
THE NEW GNOCCHI WITH BUTTER THYME SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pierce the potatoes all over with a fork. Microwave the potatoes, turning once, until tender, about 12 minutes. Cut the hot potatoes in half and score the flesh to allow the steam to escape. Let the potatoes cool until cool enough to handle, then scoop the flesh into a ricer (see Cook's Note) and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skins. Add the flour, salt and pepper and gently toss to combine. Form a well and add the egg. Starting in the center, mix well with your hand to combine. Place the dough on a clean counter dusted with flour. Knead the dough just until blended, 4 or 5 times.
- Divide the dough into 4 equal pieces. Roll each piece with your palms on the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the rope into 1-inch pieces. Roll each piece over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough, dusting the gnocchi with additional flour as you go.
- Cook the butter in a medium skillet over medium heat until it begins to brown, about 4 minutes. Remove from the heat. Add the thyme leaves. Set aside.
- Bring a large pot of water to a boil. Season generously with salt.
- Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 2 to 3 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme butter in the skillet. Toss to coat.
- Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.
More about "lemon ricotta gnocchi in butter thyme sauce food"
GNOCCHI WITH THYME BUTTER SAUCE – GIADZY
Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat. …
From giadzy.com
From giadzy.com
GNOCCHI WITH LEMONY SAGE BROWN BUTTER SAUCE - GIMME …
May 21, 2019 1 batch 20-Minute Ricotta Gnocchi 8 tablespoons unsalted butter 20 large fresh sage leaves 1/4 teaspoon crushed red pepper flakes 1 small fresh lemon freshly-grated Parmesan cheese fine sea salt and freshly …
From gimmesomeoven.com
From gimmesomeoven.com
CLASSIC POTATO GNOCCHI WITH LEMON BUTTER, RICOTTA AND …
Mar 30, 2020 3. In a large bowl, lightly combine the potatoes with your hands. Add the salt and mix into the potato mixture. Then, create a well in the middle of the mashed potato mixture. Mark as complete. 4. Crack an egg into the well …
From diningwithskyler.com
From diningwithskyler.com
LEMON RICOTTA GNOCCHI IN BUTTER THYME SAUCE | RECIPE | RICOTTA …
Jun 30, 2015 - A recipe from the Campania region that combines tender ricotta gnocchi with a lemon butter sauce. Pinterest. Today. Explore. When autocomplete results are available use …
From pinterest.ca
From pinterest.ca
RICOTTA GNOCCHI WITH HERBY MUSHROOMS AND SAGE BROWNED BUTTER.
Sep 3, 2020 5. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 …
From halfbakedharvest.com
From halfbakedharvest.com
10 BEST GNOCCHI WITH LEMON BUTTER SAUCE RECIPES | YUMMLY
Jan 4, 2023 lemon juice, salt, warm water, garlic cloves, cashew butter Garlic Parmesan Dressing KitchenAid shredded Parmesan cheese, extra virgin olive oil, kosher salt and 6 more …
From yummly.com
From yummly.com
EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN
Mar 20, 2020 When gnocchi is almost done boiling, preheat a saute pan over medium-high heat. Melt butter and start to saute garlic. When garlic starts to golden, add thyme and saute …
From willcookforsmiles.com
From willcookforsmiles.com
SUNCHOKE RICOTTA GNOCCHI WITH WALNUT THYME BUTTER SAUCE
Sep 7, 2020 Bring a large pot of salted water to a boil. Add the sunchokes and cook until tender, about 10 minutes. Drain and set aside to cool, about 5-10 minutes. Transfer the sunchokes to …
From thespiffycookie.com
From thespiffycookie.com
MEYER LEMON RICOTTA GNOCCHI WITH LEMON, THYME & SHALLOT SAUCE
Mar 14, 2018 Melt butter and olive oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and fry until golden brown (about 2 minutes per side depending on the size of …
From travelswithmaitaitom.com
From travelswithmaitaitom.com
GIADA DE LAURENTIIS' GNOCCHI WITH BUTTER-THYME SAUCE
Sep 22, 2020 Easy Potato Gnocchi Recipe Sweet Potato Gnocchi with Bacon Butter - Food Wishes Pan-fried potato gnocchi with crispy sage and browned butter Homemade Gnocchi …
From youtube.com
From youtube.com
RACHEL RODDY’S RECIPE FOR RICOTTA GNOCCHI WITH SAGE AND LEMON
Aug 16, 2021 Ricotta gnocchi with sage and lemon. Serves 4. 250g ricotta, well-drained and blotted with kitchen paper 2 egg yolks, beaten 50g pecorino, grated 50g parmesan, grated 90g …
From theguardian.com
From theguardian.com
HOW TO MAKE RICOTTA GNOCCHI WITH LEMON AND SAGE - DAYS OF JAY
Jan 11, 2023 Lemon Sage Ricotta Gnocchi are super simple to make and taste delicious. Served with a brown butter sauce, flavoured with lemon, sage and garlic. Facile e …
From daysofjay.com
From daysofjay.com
PARISIAN GNOCCHI WITH BROWN BUTTER AND THYME | KITCHN
Mar 15, 2020 Cut 1 1/4 sticks (10 tablespoons) of the unsalted butter into a few pieces and place in a medium saucepan. Add 1 1/2 cups water and 1 teaspoon kosher salt and bring to a …
From thekitchn.com
From thekitchn.com
CHICKEN AND RICOTTA DUMPLINGS - CHICKEN & RICOTTA DUMPLINGS
Jan 23, 2023 Instructions. Heat the butter in a large pot over medium-low heat until melted. Stir in the onions, carrots, squash and garlic with a big pinch of salt and pepper. Stir in the dried …
From howsweeteats.com
From howsweeteats.com
LEMON RICOTTA GNOCCHI IN BUTTER THYME SAUCE
2 Cups Whole Milk Ricotta Cheese, Drained (See Notes) 4 Egg Yolks 3/4 Cup Grated Parmesan Cheese 1 Teaspoon Grated Lemon Zest 1 Teaspoon Salt 1 to 1 1/2 Cups All-purpose Flour …
From keeprecipes.com
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love