These soft and pillowy lemon and mascarpone gnocchi are tossed in a rosemary brown butter sauce. The flavor and texture are out of this world!
I am slightly obsessed with the Food Network and have been for years. Specifically with Ina Garten and Giada de Laurentiis. I think I have seen every single episode of both of their shows. I just love the food they make, and they also both have pretty awesome lives. I have spent many a Saturday morning living vicariously through their shows. So when Ina had Giada as a guest on her show, I pretty much freaked! I was so excited. I still have it saved on my TiVo – TheBetterHalf keeps trying to delete it but I won’t let him! And ever since the show aired (ages ago!) I have been thinking about these Lemon Mascarpone Gnocchi that they made together. I finally got around to making them, and they definitely lived up to expectations!
These mascarpone gnocchi are like little pillows of perfection. The texture is so soft! Nutty Parmesan in the dough pairs so well with the lemon and the mascarpone – the flavor is amazing!
There is no potato in these gnocchi – just egg, cheese, and flour. They actually remind me more of Gnudi than Gnocchi.
And let’s talk about the sauce – it is just browned butter, rosemary, and salt. So simple but so decadent and delicious. The nutty flavor of brown butter is one of my favorite things ever. These little lemon mascarpone gnocchi / gnudi / dumplings swimming in a pool of brown butter is a beautiful sight!
Giada used thyme in her brown butter sauce, but I used rosemary instead because that’s what I had on hand. Plus, I love rosemary, and when it is fried in brown butter it gets super crispy – so good!
These are slightly labor intensive, because you have to form each little gnocchi by hand and then boil them in batches. I think it is impossible to make these look perfect. I tried so many techniques and they all look kind of lumpy – but then I looked at the picture online, and hers look like that too so it made me feel a lot better! Let’s call it rustic rather than lumpy…
The easiest technique I found was to use two teaspoons. Grab a little piece of dough and then use the spoons to start to shape it into an oval. Then push the dough off the spoon onto a lightly floured board and roll it around a bit to finish shaping it into an oval gnocchi. Just know that once you cook them, they won’t stay in that perfect little shape. And that’s ok! Also, the gnocchi get bigger when you cook them, so keep that in mind when forming the dough.
One last thing – these little guys are super rich! They are amazing, but a little goes a long way.
I have some great sides to serve with the mascarpone gnocchi: