John Myers
Mascarpone Gnocchi
The perfect mascarpone gnocchi recipe with a picture and simple step-by-step instructions.
- 175 g Mascarpone
- 150 g Semola di Grano Duro (durum wheat flour)
- 50 g Finely grated Parmesan
- 1 Egg
- 1 tsp Salt
- 1 pinch Nutmeg
- Put all the ingredients in a bowl and mix well with a ladle. Then continue working with your hands and knead into a smooth, soft dough. Then let the dough rest for about 30 minutes.
- Then cut the dough in half and form rolls about 2 cm thick from both parts. Then sprinkle the work surface with a little semola and roll the rolls back and forth gently so that they do not stick during further processing. Cut pieces about 1 cm in size from the rolls. Dip the prongs of a fork in some semola and then use it to flatten the small sections a little (but this is not mandatory).
- Bring plenty of water to the boil in a large saucepan. Salt well when it boils. Put the gnocchi in the boiling water, turn the heat down immediately and let them steep in it. After filling, stir briefly with a wooden trowel so that they do not stick to the bottom. When they have risen to the surface (this takes no more than 1 – 2 minutes), drain and drain immediately.
- Heat butter in a pan and pan-fry the gnocchi in it. You are welcome to tan a little in places.
- The mascarpone gnocchi without the addition of potatoes are quite soft and creamy to the bite and resemble a firmer polenta in taste and consistency. They are a delicious alternative to traditional gnocchi and are a good accompaniment to many Italian dishes.
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