World of Gnocchi

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Almond Mozzarella Gnocchi with Lemon Thyme Butter

Mozzarella and almond flour make rich, tender discs with no potato or wheat. Lemon and thyme lighten the butter finish.

Almond Mozzarella Gnocchi with Lemon Thyme Butter

Time and servings

Prep
35 min
Cook
35 min
Additional
45 min
Total
115 min
Servings
4

Nutrition per serving

Calories
about 660
Protein
27 g
Fat
58 g
Carbs
11 g
  1. Melt the cheese and butter

    Melt the cheese and butter

    Coarsely grate the mozzarella and melt it with 2 Tbsp28 g of the butter over very low heat, stirring until the mass is smooth. Let it cool until warm rather than hot.

  2. Mix the almond dough

    Mix the almond dough

    Beat the egg and egg yolk together. Work them into the warm cheese with the almond flour and 1/2 tsp3 g of the salt until no dry pockets remain.

  3. Chill until firm

    Chill until firm

    Flatten the dough between sheets of parchment and refrigerate until firm enough to cut without smearing.

  4. Cut the traditional discs

    Cut the discs

    Cut the chilled dough into small discs with a round cutter or the rim of a small glass. Press the scraps together and cut more discs. Return them to the refrigerator for 10 minutes so they lift cleanly.

  5. A pot of water heating on an electric stovetop

    Heat the poaching water

    Bring 3 quarts3 liters water to a bare simmer in a wide pot and add 1 tsp6 g of the salt. Leave the discs in the refrigerator until the water is ready.

  6. Make the lemon thyme butter

    Make the lemon thyme butter

    While the water heats, strip the thyme leaves from their stems. Melt 5 Tbsp70 g of the butter, add the thyme and black pepper, and cook until aromatic without browning the herbs. Finely grate in 1 teaspoon5 ml lemon zest and squeeze in 1 tablespoon15 ml juice away from direct heat.

  7. Poach the chilled discs

    Poach the chilled discs

    Lower the discs into the barely simmering water and keep the water calm. Lift them when they rise and look set at the surface, then let them drain without stacking.

  8. Almond Mozzarella Gnocchi with Lemon Thyme Butter

    Coat and serve

    Turn the poached discs gently through the lemon thyme butter. Add up to 1/2 tspup to 3 g of the salt only if needed and serve immediately.

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