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Lemon Mascarpone Gnudi

Airy pillows of goodness that are light as a feather. I love the addition of zesty lemon and fragrant nutmeg.

A delicious dish that is simple, yet indulgent.


Serves 4


Mis en Place


Gnudi

Zest of 1 Meyer Lemons1 Cup Mascarpone Cheese

1 Cup Grated Parmesan Cheese

1 Tsp Kosher Salt

¼ Tsp Ground Nutmeg

Zest of 1 Lemon

1 Egg

1 Egg Yolk

¾ Cup All Purpose Flour


Sauce

1 g Salt ½ Cup Unsalted Butter

16 Sage Leaves

Salt

Ground Nutmeg

Shaved Pecorino or Parmesan

 

Method


Step 1

In a mixing bowl, combine mascarpone, grated Parmesan, Kosher salt and ground nutmeg.


Step 2

Add the zest of 1 lemon, 1 whole egg and 1 yolk, whisk to combine.


Step 3

Add flour in 2 additions, folding with a spatula.


Step 4

Sprinkle a rimmed dish or baking sheet with additional flour.

Using two espresso spoons drop 1tsp-sized pieces into the pan.


Step 5

Lightly cover gnudi in flour to avoid sticking and roll into an oval shape.

Chill gnudi for 30 minutes before cooking.


Step 6

Bring a large saucepan of water to boil and salt generously.


Step 7

In another saucepan, melt ½ cup of unsalted butter on medium heat.

When butter begins to brown, add sage leaves and crisp. Turn off heat.


Step 8

Carefully add gnudi to boiling water, and stir immediately before sticking.

They will sink and then float. Once the gnudi float cook for 3-5 minutes.


Step 9

Add gnudi to your brown butter sauce.

Toss and add salt and nutmeg to finish. Shave Parmesan on top with an extra zest of lemon.

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