Mascarpone Parmesan Gnocchi

This is a delicious potato-less gnocchi, which can be prepared halfway through and kept in the freezer until you're ready to serve them. This recipe is borrowed from Giada di Laurentiis, but I have tweaked it a little bit, by adding the quick-frying last step to give the gnocchi that nice golden-brown color. I like serving gnocchi as a side dish to accompany meat entrees (like the Veal Piccata that I served for dinner to a large group the other night--will post that recipe next). I will tweak this gnocchi recipe a little more the next time, to try to make the dough a bit more firm so they keep their oval shape when fried.

Ingredients:

For the gnocchi:

1 cup (8 ounces) mascarpone, at room temperature

1 large egg, at room temperature

1 egg yolk, at room temperature

Dash of ground nutmeg

Zest from 2 large lemons

1 loose cup freshly grated Parmesan

1/2 teaspoon kosher salt

3/4 cup all-purpose flour, plus extra for forming gnocchi

3 tablespoons clarified butter (or substitute canola or olive oil)

For the Sauce:

1/2 cup extra-virgin olive oil

Dash of kosher salt

1/2 cup chopped fresh basil

1/2 cup freshly grated Parmesan, for serving

Make the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand-held or stand-up mixer,beat on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough. If the dough is too wet, add a little bit of flour until it firms up a bit.

Sprinkle a rimmed baking pan with flour. Scoop half a teaspoon of the dough, then, using another teaspoon, roll the dough and drop it into the flour-dusted baking pan. Shake the pan gently to cover each dough with flour. Using floured hands, gently roll each piece into an oval shape. [The shaped gnocchi can be frozen at this stage; it will keep in the freezer for a week or two.]

Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi (no need to thaw the gnocchi if they’ve been frozen). When the gnocchi begin to float, cook for 3 to 4 minutes. Drain on paper towels. Heat the clarified butter (or canola or olive oil) in a sauté pan; fry the gnocchi in batches until golden brown. Transfer to serving platter and toss in the sauce (see below). Sprinkle with Parmesan and serve warm.

Make 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.Serves 4 as a side dish.