Mascarpone & Lemon, Thyme Gnocchi with Thyme Butter Sauce

Gnocchi looks daunting, but it isn’t. The first time I made it myself I was shocked at how easy it was and how fun it was. When I coached a client through the process, she giggled with joy at how easy it was and how she could wow her guests by making homemade gnocchi. My memory…..we had a great time together working through this recipe and the satisfaction of conquering this recipe will live on in memory and smiles forever! Enjoy!

Serves:

8 – 10

Total Time:

45 minutes

To Make

Ingredients

  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1 cup (4 ounces) grated Parmesan
  • 1 tsp. Kosher Salt
  • 1/4 tsp. 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 Tbs thyme leaves
  • 3 Tbs. butter

FOR THE SAUCE

  • 1/2 cup unsalted butter
  • 1 tsp. kosher salt
  • 2 tsp. fresh thyme leaves
  • 1 Tbs. tarragon
  • 1 tsp. lemon zest
  • 1/4 cup shaved Pecorino Romano cheese

    Directions:

    Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, thyme, 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.

    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.

    For the Sauce:

    Meanwhile, cook the butter and salt in a heavy medium skillet until it begins  to brown, about 1 minutes.   Add the gnocchi and brown each side of the Gnocchi for about 2 minutes per side on medium heat.  Remove gnocchi to a plate.

    Remove the skillet from the heat and stir in the chopped thyme, tarragon, and lemon zest. And toss gently.  Add back in the gnocchi. You can serve it right out of the skillet, and it is amazing.  Sprinkle with Pecorino Romano and extra Thyme and serve.

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    Serves:

    8 – 10

    Total Time:

    30 minutes

    To Make

    Ingredients

    HONEY-BALSAMIC VINAIGRETTE:

    • 2 1/2 tablespoons balsamic vinegar
    • 1 1/2 tablespoons honey
    • 1/4 cup olive oil
    • Salt and pepper to taste

      SALAD:

    • 2 bags (5 ounces each) fresh baby spinach (about 10 cups)
    • 1 cup fresh basil leaves, coarsely chopped
    • 1 pound fresh strawberries, hulled and quartered (3 cups)
    • 1 pint cherry tomatoes, quartered
    • 2 containers (8 ounces each) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ciliegine (cherry-sized balls), drained and each ball cut in half
    • 1 package (16 ounces) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Log
    • Fresh basil leaves

    Directions:

    Heat oven to 425°F.

    Shred 1/4 c parmesan. Finely shred remaining parmesan.

    Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

    Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

    Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

    Stir in shredded parmesan until melted; set aside.

    Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

    Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

    Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

    Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

    Bake for 18-20 minutes or until pastry is golden brown.

    Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

    Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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    Serves:

    8

    Total Time:

    70 minutes

    To Make

    Ingredients:

    • 3 oz Sartori SarVecchio® Parmesan cheese, divided
    • 2 Tbs butter, cubed
    • 1 large sweet onion, halved and thinly sliced
    • 1/4 tsp each salt and pepper
    • 1/3 c heavy whipping cream
    • 1 sheet frozen puff pastry, thawed
    • 1/2 lb fresh asparagus spears, trimmed and blanched
    • 8 cherry tomatoes, halved
    • 2 tsp lemon zest

    Directions:

    Heat oven to 425°F.

    Shred 1/4 c parmesan. Finely shred remaining parmesan.

    Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.

    Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.

    Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.

    Stir in shredded parmesan until melted; set aside.

    Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

    Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.

    Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.

    Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.

    Bake for 18-20 minutes or until pastry is golden brown.

    Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes. 

    Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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    Wellness Drink

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    Serves:

    1 – 2

    Total Time:

    10 minutes

    To Prepare

    Ingredients:

    • 1 Tbsp fresh grated turmeric (packed or 1/2 tsp ground, though fresh is best)
    • 1 Tbsp fresh grated ginger (packed or 1/2 tsp ground, though fresh is best)
    • 1 whole lemon (juiced 3 Tbsp or 45 ml juice plus leftover rind)
    • 1-2 tbs raw honey
    • 1 pinch cayenne pepper (optional or cracked black pepper)
    • 3 cups filtered water

    Directions:

    To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

    Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat.Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.

    Reheat on the stovetop until just warm.

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    When I was young the only time we ever ate Brussels Sprouts is on Thanksgiving.  Frankly, I never liked them.  Yet, every Thanksgiving when I became an adult, I had to have them our table.  I still did not like them.  Then, one day, I read this recipe and fell in love with it. When I switched our Thanksgiving table to this Brussels sprout recipe everyone fell in love with it. 

    Tip:  this can be made the day ahead or hours earlier and reheated in the microwave or in an oven covered before serving.

    Serves:

    6 – 8

    Total Time:

    30 minutes

    To Prepare

    Ingredients:

    • 1.25 Lbs. of Green Brussels Sprouts (trimmed and halved)
    • 1.25 Lbs. of Purple Brussels Sprouts (trimmed and halved)
    • 3 Tbs. Olive oil
    • 1/4 C. Butter (1/2 stick)
    • 2 Tbs. Yellow Mustard Seed
    • 1/4 C. coarse grained French Mustard
    • 1/2 tsp. salt and fresh ground pepper
    • 3/4 C. dried cranberries

    Directions:

    Pre heat oven to 375 degrees

    Toss Brussel Sprouts with Olive Oil and Salt and Pepper. Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.

    Just before serving melt the butter in a small saucepan until the butter begins to lightly brown. Blend in the mustard and mustard seed and pour over the Brussel sprouts.  Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture.

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    One of the first vegetables I seeded and planted was Rainbow Chard. I had never cooked or eaten this vegetable before, but it sure is pretty and I was very successful in growing it. So I needed to figure out how to cook it!

    When I first harvested my chard, I had only about four to five leaves, and when I cooked them, they began to wilt and soften. They cooked down to about a half dollar size amount of vegetables. That same wilt and that “far less than you started with experience” happens with spinach too, and I hate that. So, I set out to solve it.

    Through my experiments, I found that chard and/or spinach does not wilt away so quickly if you cook it with another heartier vegetable. It is much easier to control that way. The cauliflower gives it substance and something to cling to. I add extra pepper during seasoning. It just gives this a remarkable flavor. Enjoy!

    Serves:

    4 – 6

    Total Time:

    40 minutes

    To Prepare

    Ingredients:

    • 2 lbs. rainbow chard (leaves and stems)

    • 2 sweet onions

    • 2 cloves of garlic

    • 1 package of riced cauliflower, 16 oz.

    • 2 Tbsp. butter

    • 2 Tbsp. olive oil

    • Salt and extra pepper to taste

     

    Directions:

    On medium heat, add the butter and olive oil to a large sauté pan.

    Starting with the onions, slice in thin rounds and then cut the rounds in half. Sauté until golden brown and caramelized, about five to seven minutes.

    Mince the garlic and add to the onions. Sauté for about one minute before it turns brown.

    Add the cauliflower and stir until it softens and looks a bit transparent.

    Chop off the stem of the chard right at the base of the leaf. Taking about five leaves at a time, stack them on top of each other and then roll them like a cigar. Chiffonade the chard by slicing in ¼ inch slices across the rolled chard.

    Slice the stems of the chard in thin slices the way you would celery.

    Add the chard stems to the pan and cook until soft. Then, add the chiffonade chard and cook until hot and slightly wilted. Serve immediately.

     

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