Picture this: the sun is setting, casting golden rays over your kitchen, and the tantalizing aroma of butter and rosemary fills the air. That’s the moment I discovered how irresistible homemade Lemon and Mascarpone Gnocchi can be, turning an ordinary weeknight into a delightful culinary experience.
After a long week, I found myself craving something nourishing and flavorful, yet different from the usual suspects that dominate our dinner tables. It was then that I decided to mix creamy mascarpone, zesty lemons, and aromatic rosemary, crafting a dish that marries rich textures with lively flavors. Trust me, this gnocchi is like a warm hug from your Italian grandmother—comforting yet elevated.
In under 10 minutes, you can transform simple ingredients into a masterpiece that impresses family and friends alike. So, roll up your sleeves and let’s embark on this flavorful journey that’s bound to become a staple in your home. Craving comfort has never been this delicious!
Why is Lemon and Mascarpone Gnocchi a Must-Try?
Unforgettable Flavor: The combination of creamy mascarpone and zesty lemons creates a dish bursting with freshness and richness, elevating your dinner game.
Quick to Prepare: In just 10 minutes, you’ll whip up this delightful dish, making it perfect for a weeknight feast.
Comforting Bliss: Each bite is a warm hug, reminiscent of home-cooked meals and love around the table.
Impress and Delight: This recipe is bound to wow your guests, showcasing your culinary skills without the fuss!
Don’t forget to check out my ultimate guide to homemade gnocchi for even more tips and tricks to perfecting this classic dish!
Lemon and Mascarpone Gnocchi Ingredients
Get ready to gather everything you need for this delightful dish!
For the Gnocchi
- Mascarpone cheese – 1 cup (8 ounces); the creamy base that adds richness and flavor.
- Grated Parmesan – 1 cup (4 ounces); brings a savory depth to the gnocchi.
- Kosher salt – 1 teaspoon; enhances the flavor of all the ingredients.
- Zest of 2 large lemons – adds a vibrant freshness and bright aroma.
- Large egg – 1; binds the ingredients together for a perfect texture.
- Large egg yolk – 1; enriches the gnocchi further for that luxurious feel.
- All-purpose flour – 3/4 cup, plus extra for forming the gnocchi; provides structure and makes the dough easier to handle.
For the Rosemary Brown Butter
- Unsalted butter – 1/2 cup; browns beautifully, adding a nutty flavor.
- Kosher salt – 1 teaspoon; to season the butter for balancing flavors.
- Fresh rosemary leaves – 2 tablespoons; infuses the butter with a fragrant, earthy note.
For Serving
- Shaved Parmesan cheese – 1/4 cup; sprinkle on top for an elegant touch and extra cheesiness.
Embrace the irresistible flavor of Lemon and Mascarpone Gnocchi as you prepare these delightful ingredients!
How to Make Lemon and Mascarpone Gnocchi
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Beat Together: In a medium bowl, grab your hand mixer and combine the mascarpone cheese, Parmesan, salt, lemon zest, egg, and egg yolk. Beat on medium speed until everything is light and fluffy, about one minute.
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Form the Dough: Sprinkle a silicone mat or a rimmed baking sheet with flour. Using two small spoons, scoop 1-teaspoon sized pieces of dough and shape them into ovals using the spoons. Drop them onto the floured surface and gently roll into ovals.
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Prepare the Water: Bring a large saucepan of water to a gentle simmer (not a boil) and add salt—it should lightly bubble, hinting at the delicious gnocchi to come.
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Cook the Gnocchi: Carefully add the gnocchi in batches to the simmering water. Watch closely as they sink and then float back to the surface. Once they float, allow them to cook for 5 to 6 minutes.
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Brown the Butter: While the gnocchi are cooking, melt the butter and salt in a medium skillet, swirling occasionally until it begins to brown and gives off a nutty aroma. Keep an eye on it to prevent burning, then remove from heat and stir in the rosemary.
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Combine and Serve: Transfer the cooked gnocchi to the skillet with the hot rosemary butter and toss gently to coat. Finish with a sprinkle of shaved Parmesan on top before serving.
Optional: Garnish with additional rosemary leaves for a fresh touch.
Exact quantities are listed in the recipe card below.
Lemon and Mascarpone Gnocchi Variations
Feel free to explore these delightful twists that’ll give your gnocchi a creative spin!
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Dairy-Free: Swap mascarpone with cashew cream for a nutty version, and use nutritional yeast instead of Parmesan for cheesy depth.
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Zesty Herb Infusion: Mix in fresh basil or thyme along with the rosemary for an aromatic herb explosion that’ll brighten each bite.
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Adding Veggies: Toss in finely chopped spinach or butternut squash puree into the dough for added nutrition and a vibrant pop of color.
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Gluten-Free Twist: Substitute all-purpose flour with a gluten-free blend, ensuring your gnocchi remains soft and delicious for those avoiding gluten.
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Smoky Flavor: Add a dash of smoked paprika or a sprinkle of crispy pancetta to the brown butter for an enticing, smoky layer of flavor.
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Heat it Up: Incorporate red pepper flakes into the butter while it’s browning to add a gentle kick that balances with the creamy and zesty textures.
Transform your dish into a culinary adventure—every variation opens up a world of flavor! Enjoy the journey in your kitchen!
Make Ahead Options
These Lemon and Mascarpone Gnocchi are perfect for busy weeknights, and you can easily prep several components in advance to save time! You can prepare the gnocchi dough up to 24 hours ahead; simply shape it into ovals and place them on a floured baking sheet. Cover tightly and refrigerate to keep them fresh. Additionally, the rosemary brown butter can be made 2-3 days ahead and stored in the refrigerator—just reheat gently before tossing with your gnocchi. When you’re ready to serve, simply bring a pot of water to simmer and cook the gnocchi until they float, then combine with your reheated rosemary butter. Enjoy restaurant-quality comfort in a fraction of the time!
Expert Tips for Lemon and Mascarpone Gnocchi
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Don’t Overmix: When combining the ingredients for the gnocchi, mix just until a soft dough forms. Overmixing can result in tough gnocchi, which we don’t want!
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Watch the Water Temperature: Keep the water at a gentle simmer, not a rolling boil. Too much boiling can cause the gnocchi to break apart during cooking.
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Toss Gently: After cooking, toss the gnocchi delicately in the rosemary brown butter to avoid disintegrating them. You want every bite to retain its shape!
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Fresh Ingredients Matter: Using fresh rosemary and high-quality cheese will amplify the flavors of your Lemon and Mascarpone Gnocchi, creating a true taste sensation.
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Experiment with Flavors: Feel free to add your favorite herbs or spices to the butter for an extra layer of flavor—thyme or sage would make delightful pairings!
How to Store and Freeze Lemon and Mascarpone Gnocchi
Fridge: Store leftover gnocchi in an airtight container for up to 3 days. This helps retain the delicious flavors while keeping the texture intact.
Freezer: For long-term storage, freeze uncooked gnocchi on a baking sheet until firm, then transfer to a freezer bag. They can be stored for up to 2 months.
Reheating: To reheat, gently simmer the gnocchi in salted water until heated through, about 3-4 minutes. Avoid boiling to prevent them from becoming mushy.
Thawing: If using frozen gnocchi, there’s no need to thaw—just add them directly to simmering water for a quick and delightful meal!
What to Serve with Lemon and Mascarpone Gnocchi?
Creating a complete meal to enjoy alongside this comforting dish can enhance your dining experience.
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Garlic Bread: The warm, buttery, and garlic-infused bread pairs perfectly with the creamy gnocchi, offering a satisfying crunch. It’s like a hug for your taste buds!
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Arugula Salad: A fresh arugula salad with cherry tomatoes and a light vinaigrette adds a peppery bite, balancing the richness of the gnocchi beautifully.
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Sautéed Spinach: Lightly sautéed spinach with garlic brings vibrant color and earthy flavors, complementing the dish while adding a nutritious touch.
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Roasted Vegetables: Caramelized roasted vegetables like zucchini, bell peppers, and carrots enhance the meal with their natural sweetness, creating a delightful contrast to the creamy sauce.
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Sparkling Lemonade: This refreshing drink serves as a zesty palate cleanser, echoing the lemony notes of the gnocchi and making dinner feel festive.
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Tiramisu: For dessert, a classic tiramisu is a fantastic choice. Its coffee flavor and creamy texture provide a decadent end to your meal without overpowering the main dish.
Pairing these delightful sides will ensure your Lemon and Mascarpone Gnocchi dinner is nothing short of a culinary masterpiece!
Lemon and Mascarpone Gnocchi Recipe FAQs
What type of mascapone cheese should I use for Lemon and Mascarpone Gnocchi?
Absolutely! You want to use high-quality mascarpone cheese, ideally from a reputable brand. Look for one that’s smooth and creamy, without any added stabilizers, as it will enhance the richness of your gnocchi. If you’re in a pinch, fresh ricotta can be a suitable alternative, though it may alter the texture slightly.
How should I store leftover Lemon and Mascarpone Gnocchi?
Store your leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Make sure they have cooled down before sealing to prevent condensation, which can make them soggy. When ready to enjoy, simply reheat them gently in a simmering pot of salted water for about 3-4 minutes!
Can I freeze Lemon and Mascarpone Gnocchi, and if so, how?
Very! To freeze uncooked gnocchi, lay them out on a baking sheet lined with parchment paper in a single layer. Freeze them until solid, about 1-2 hours, then transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2 months. There’s no need to thaw them before cooking; simply add them straight to simmering salted water!
What should I do if my gnocchi dough is too sticky?
If your dough is too sticky to handle, don’t fret! Simply sprinkle in a bit more flour, about 1 tablespoon at a time, until you achieve a soft but manageable consistency. Remember, just enough flour will keep your gnocchi light and fluffy, but too much can make them dense. It’s all about that balance!
Are there any dietary considerations for Lemon and Mascarpone Gnocchi?
Indeed! If you’re cooking for someone with dietary restrictions, consider this: the gnocchi contains gluten due to the all-purpose flour and dairy from the mascarpone and Parmesan. For gluten-free options, you can substitute with a gluten-free flour blend, and for a dairy-free twist, look for nut-based cream cheese alternatives, though the flavor and texture will vary. Always check for allergies when serving!
Irresistible Lemon and Mascarpone Gnocchi with Rosemary Bliss
Ingredients
Equipment
Method
- In a medium bowl, combine the mascarpone cheese, Parmesan, salt, lemon zest, egg, and egg yolk. Beat on medium speed until light and fluffy, about one minute.
- Sprinkle a silicone mat or a rimmed baking sheet with flour. Using two small spoons, shape 1-teaspoon sized pieces of dough into ovals and drop them onto the floured surface.
- Bring a large saucepan of water to a gentle simmer and add salt. It should lightly bubble.
- Add the gnocchi in batches to the simmering water. Once they float, cook for 5 to 6 minutes.
- Melt the butter and salt in a medium skillet, swirling until it begins to brown. Remove from heat and stir in the rosemary.
- Transfer the cooked gnocchi to the skillet with the rosemary butter and toss gently to coat. Finish with a sprinkle of shaved Parmesan on top.