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Ricotta gnocchi

Ricotta gnocchi
4.4 96 ratings
Prep. 30 min
Total 2 h
4 portions
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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
Energy 3938.3 kJ / 937.5 kcal
Fat 49 g
Fibre 4.4 g
Saturated Fat 22.6 g
Carbohydrates 68.7 g

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