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Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
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Gnocchi Pomodoro
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By love to cook52
GLOBAL
on December 19, 2012
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So good I make it every year! love it!!!!!!
By iEatTheRainbow
on December 14, 2011
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This is one of my favorite recopies to make. For those who want a slightly lighter version, I use a mixture of evaporated milk and 2% milk. The lemon juice does all the work thickening the sauce making the heavy cream unnecessary. I like to top my pasta with Cajun-grilled chicken, diced bacon, and parsley. It's a big hit with both family and friends.
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