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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pan-Fried Gnocchi with Lemon, Mascarpone & Spinach Recipe

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This recipe for Pan-Fried Gnocchi with Lemon, Mascarpone & Spinach is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon
2 large garlic cloves, grated
6 ounces mascarpone cheese
1 1/2 ounces Parmesan, finely grated
2 pkgs gnocchi
5 ounces baby spinach
Olive oil
Kosher salt & pepper
Directions:
Directions:
1. In a medium bowl, grate 1 tsp lemon zest and squeeze 2 tsp lemon juice. Add 1 tsp grated garlic. Whisk in mascarpone, 1/2 cup water, 1/2 teaspoon salt, and several grinds of pepper.
2. Heat 3 T oil in a large nonstick skillet over medium-high. Gently break apart any gnocchi that are stuck together, carefully add half of them to skillet in one layer. Cook, without stirring, until very well browned and crisp on the underside, 4-5 minutes. Transfer gnocchi to a plate, add 3 T oil to skillet, and repeat with remaining gnocchi.
3. Once both batches are browned, return all of the gnocchi to the skillet. Add spinach in 2 or 3 large handfuls, stirring after each addition, and cook until spinach is just wilted, 1-2 minutes.
4. Reduce heat to low and stir in mascarpone sauce, coating all of the gnocchi. Add half of the Parmesan in large pinches to avoid clumping. Stir in 1 or 2 T of water if sauce seems too thick. Season to taste with salt and pepper.
5. Serve gnocchi in bowls topped with remaining Parmesan.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
from the kitchen of Dinnerly

 

 

 

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