Pan-Fried Gnocchi with Lemon, Mascarpone & Spinach

The hardest part of this recipe is pronouncing ‘Mascarpone’ because it’s spelled wrong. It should be MaRscapone (like how Cotija cheese should be Cojita). So yeah, that’s what I call it. Regardless, this is a really nice, refreshing pasta that’s different from the traditional tomato-y dishes. Thanks, Martha!

---

Serving Size: 4 servings

Chef: Dinnerly

Print it!

With ImageWithout Image

Pan-Fried Gnocchi with Lemon, Mascarpone & Spinach

Love the lemon in this dish!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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

Instructions

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.

---

Notes