Ricotta gnocchi

Ricotta gnocchi

4.4 98 ratings

Prep. 30 min

Total 2 h

4 portions

Ingredients

Ricotta

full cream milk
1800 g
white vinegar
80 g

Ricotta gnocchi

Parmesan cheese cut into pieces (3 cm)
80 g
"00" pasta flour or plain flour
150 g
egg
1
salt to taste
ground nutmeg to taste

Gnocchi sauce

Parmesan cheese cut into pieces (3 cm)
80 g
lemon zest only, no white pith
¼
sunflower seeds
30 g
pepitas
30 g
pickled capers
30 g
pancetta cut into pieces (1 cm)
150 - 200 g
extra virgin olive oil
20 g
cherry tomatoes cut into halves
250 g
lemon juice (approx. 1 lemon)
30 g
fresh silverbeet (approx. 80 g), thinly sliced (1 cm)
3 leaves
ground black pepper
2 pinches
water for boiling

Difficulty

easy

Nutrition per 1 portion

Sodium 2387.1 mg

Protein 55 g

Calories 3938.3 kJ / 937.5 kcal

Fat 49 g

Fibre 4.4 g

Saturated Fat 22.6 g

Carbohydrates 68.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

You might also like...

Show all

Easy Morrocan lamb with couscous

35 min

Caprese hasselback chicken

40 min

Thai red chicken curry and rice

40 min

Coq au vin blanc with mashed potato

1 h 50 min

Turkey meatballs in dill sauce

1 h 30 min

Pork fillet with mustard

35 min

San bei ji (three cup chicken)

35 min

Lamb fillets with pink peppercorn sauce

30 min

Salmon velouté reinventé

50 min

Lemon chicken with crispy potatoes

2 h 40 min

Tandoori chicken

1 h 35 min

Turkey patties

30 min

Show all