Who would think that light and fluffy gnocchi would be so easy to make? This spin on the classic comes out perfectly light, cheesy and delicious every time! And only taking about 2 minutes to cook, these can be whipped up in a flash. Don’t want to cook them all? You can always make them and freeze the uncooked gnocchi on a cookie sheet. Once frozen solid, just transfer to a freezer bag and save for another quick dinner. Just boil the frozen gnocchi until they float!
Gnocchi Ingredients:
- 1 cup (8oz) mascarpone at room temperature
- 1 large egg at room temp
- 1 large egg yolk at room temp
- Pinch of ground nutmeg
- 1 cup grated parmesan cheese
- Zest of 1 lemon
- ½ tsp rosemary
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup flour
Sauce Ingredients
- 1 cup cherry tomatoes
- 1 large shallot
- 2 large cloves of garlic
- 1 tsp basil
- ½ cup white wine
- ¼ cup heavy cream
- Salt and pepper to taste
For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, rosemary, Parmesan, pepper, 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 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.
Next, Bring a large saucepan of salted water to a simmer. For the sauce, chop up tomatoes shallot and garlic. In a separate pan, saute shallot until fragrant, about 5 minutes, then add garlic and saute for another 2 minutes. Add tomatoes and saute for about 3 minutes until some of the liquid is evaporated. Deglaze pan with white wine and cook down until alcohol is evaporated and the sauce is reduced a bit. Stir in heavy cream and keep on extremely low heat.
While the wine is being cooked down, start to boil the gnocchi in batches. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, they are ready. Remove them with a slotted spoon and add directly to the sauce. Jiggle the sauce pan to coat the gnocchi, but be careful as they are delicate.
To serve, top gnocchi with grated parmesan and black pepper, and for a quick side dish try broccolini. I toss them with a little olive oil and salt, and stick them in a 400 degree oven for 5-10 minutes until they’re cooked. Try this and tell me what you think!