Dinner
Lemon & Mascarpone Pan-Fried Gnocchi
Recipe by Greens of the Stone Age
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A delicious and easy dish ready that can be whipped up in 10 minutes, this creamy, zesty Lemon and Mascarpone Pan-Fried Gnocchi is the perfect for an Easter dinner.
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For the sauce
- 200g mascarpone
- 100ml cold water
- 2 tbsp lemon juice
- Zest of 1 1/2 lemons
For the gnocchi
- 25g butter
- 1 tsp olive oil
- 500g gnocchi
- 1/4 tsp black pepper
- Pinch of sea salt flakes
- 1 large garlic clove (minced)
- 50g fresh spinach leaves
- 2 tbsp cold water
Utensils
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Step 1
Start by mixing together the ingredients for the sauce until smooth and set to one side.
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Step 2
Heat 15g of the butter (set aside the rest for later) and olive oil in the pan over a medium high heat. Once the butter has melted add the gnocchi, salt, and pepper and fry, stirring frequently, for 3 minutes before adding the minced garlic. Fry for a further 3 minutes, stirring frequently until the gnocchi is evenly browned all over.
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Step 3
Stir in the sauce and spinach and cook for a further 2 minutes. Remove from the heat and stir in the remaining 10g of butter. If the sauce is too thick stir in a little of the cold water at a time until the desired consistency is reached. Serve immediately.
