Ricotta Gnocchi
Ingredients
The gnocchi
-
8
oz.
whole-milk ricotta
-
½
lemon
zest
-
1½
cups
heavy cream
-
1
large
egg
-
1
oz.
Parmesan, finely grated
-
1
tsp.
kosher salt
-
⅔
cup
all-purpose flour
-
Semolina or cornmeal
for baking sheet
-
Extra-virgin olive oil
for baking sheet
The sauce
-
2
Tbsp.
unsalted butter
-
1
pinch
freshly grated nutmeg (optional)
-
Freshly ground pepper
Instructions
- Wrap ricotta in a kitchen towel and wring out to remove liquid, then chill for 1 hour.
- Simmer lemon zest and heavy cream in a saucepan until reduced by half.
- Mix ricotta, egg, nutmeg, Parmesan, and salt in a bowl, then add flour and mix until dough forms.
- Shape the dough into ropes and cut into small pieces, arranging them on a semolina-dusted baking sheet.
- Cook gnocchi in boiling salted water until they float, then transfer to a greased baking sheet.
- Add salt and pepper to the sauce, then stir in gnocchi and butter until heated through.
- Serve gnocchi in bowls topped with Parmesan and pepper.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
100mg
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