UntrainedChef
Gnocchi with Mascarpone Strawberry Sauce - pasta, italian recipe

Gnocchi with Mascarpone Strawberry Sauce

15 min
2 portions

Rich mascarpone and strawberry jam create this silky sauce that turns store-bought gnocchi into something special.

Instructions

  1. 1

    Make the sauce by warming mascarpone, strawberry jam, milk and vanilla sugar in a saucepan on low heat. Stir until smooth and silky - don't let it boil. Taste and adjust sweetness with powdered sugar.

  2. 2

    Cook gnocchi in lightly salted water for 2-3 minutes until they float to the surface. Drain well.

  3. 3

    Melt butter in a frying pan over high heat. Fry gnocchi for 2-3 minutes until golden and crispy.

  4. 4

    Pour the mascarpone sauce over the gnocchi and serve. Top with fresh strawberries if you like.

Per average serving

600
Calories
kcal
7.9
Protein
g
70.3
Carbs
g
33.1
Fat
g
2.7g
Fiber
31g
Sugar
543mg
Sodium

Tips from the kitchen

  • Keep the sauce on low the whole time. Mascarpone splits if it gets too hot, so as soon as it looks smooth, pull it off the heat.
  • Drain the gnocchi really well before they hit the pan. Wet gnocchi steam instead of crisping, and you want that golden crust from the butter.
  • Get the pan hot before the gnocchi go in and leave them alone for a bit. Poking them around stops them browning. Flip once they release on their own.
  • Taste before you add all the powdered sugar. The jam already brings sweetness, so you might only need a teaspoon or none at all.
  • Have the sauce ready and warm before you fry the gnocchi. They lose their crisp fast, so you want to pour and serve right away.

Ways to vary it

  • Swap the strawberry jam for raspberry or cherry if that's what's in the cupboard. Anything tart works nicely against the mascarpone.
  • A handful of toasted almond flakes on top adds a bit of crunch if you like some texture.
  • Grate a little lemon zest into the sauce for a fresher edge.

Storage & leftovers

The sauce and gnocchi keep separately in the fridge for about 2 days. The fried gnocchi go soft once stored, so reheat them in a dry pan to bring back some crisp, and warm the sauce gently on low while stirring. I wouldn't freeze it, the mascarpone turns grainy when it thaws.

What to serve with it

A small glass of dessert wine or a strong espresso alongside is all it needs. Some fresh strawberries on the side keep it from feeling too heavy.

UC
By Untrained ChefPublished 26 March 2026 · Updated 11 July 2026

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