Mascarpone and Lemon Gnocchi with Butter Thyme Sauce

  • Yield : 4 servings
  • Cook Time : 45m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe


  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1 cup (4 ounces) grated Parmesan
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • Zest of 2 large lemons
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 3/4 cup all-purpose flour, plus extra for forming the gnocchi
  • 1/2 cup unsalted butter
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup shaved Pecorino Romano cheese


Step 1

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.

Step 2

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.

Step 3

Bring a large saucepan of salted water to a simmer.

Step 4

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.

Step 5

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.

Step 6

Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *